Ingredients
Main Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, small diced
- 2 teaspoons ginger, grated
- 3 garlic cloves, minced
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon mustard seeds
- 1 teaspoon coriander
- 1 teaspoon curry powder
- 2 pounds chicken breast, cut into ¾-inch chunks
- 3 ounces tomato paste
- 3 ounces red curry paste
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 (14-ounce) can coconut milk
- Rice or naan, for serving
- Cilantro, for garnish
Instructions
- Heat the fats and sauté onions: In a large skillet over medium-high heat, melt the butter with olive oil. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 3-5 minutes.
- Add ginger and garlic: Stir in the grated ginger and minced garlic, cooking for an additional 1-2 minutes until fragrant.
- Toast the spices: Mix in the garam masala, chili powder, mustard seeds, coriander, and curry powder. Cook the spices with the onion mixture for about 2 minutes until they release their aroma.
- Incorporate chicken and pastes: Add the chicken chunks, tomato paste, and red curry paste to the skillet. Season with salt and black pepper. Stir thoroughly ensuring the chicken is well coated with the spices, tomato, and curry paste.
- Add coconut milk and simmer: Pour in the canned coconut milk and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, allowing flavors to meld and chicken to cook through.
- Serve and garnish: Dish out the butter chicken over steamed white rice or with warm naan bread. Garnish with fresh cilantro leaves as desired.
Notes
- For a spicier dish, increase chili powder or add fresh green chilies during cooking.
- Use bone-in chicken pieces for more flavor, adjusting cooking time accordingly.
- Can substitute coconut milk with heavy cream for a richer but less dairy-free alternative.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Serve with basmati rice for an authentic texture and flavor pairing.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
