Butter chicken
- Preparation 20 min
- Cooking 30 min
- Servings 4
- Freezing Absolutely
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🍛 The Indian classic that warms the soul in 30 minutes
This butter chicken is the ultimate comfort dish for busy weeknights or Sundays when you want to treat yourself without the hassle. An Indian dish where chicken bathes in a creamy sauce of coconut milk, tomatoes and curry, all enriched with a generous dose of butter. Whether it’s for a family dinner, a cozy fall Netflix night or a Friday gathering with friends, this dish brings everyone together. And the best part? It freezes beautifully for those nights when the fridge is empty.
🥥 A creamy sauce that does all the work
The magic of this recipe is the combination of coconut milk and condensed tomato soup that creates a rich, velvety sauce effortlessly. The cauliflower and green beans add texture and make this a complete meal in a single pan. Serve over a bed of basmati rice with a handful of fresh cilantro and you’ve got a dinner worthy of an Indian restaurant, homemade in less time than it takes to order delivery.
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🔪 Cut the chicken into uniform large cubes
Equal-sized cubes ensure even cooking. Too small and they dry out before the sauce has time to reduce. Too large and the outside will be overcooked when the center reaches the right temperature. Aim for cubes about 2 inches for juicy chicken that absorbs the sauce flavors well.
📐 Brown the chicken well before adding liquids
Those 5 minutes of browning create a golden crust that adds depth of flavor to the final sauce. If the chicken is crowded or the pan isn’t hot enough, it will steam rather than brown. Work in batches if necessary so each piece touches the bottom of the pan.
⏱ Let the sauce reduce sufficiently
The last 10 minutes of cooking with the green beans are crucial. This is when the sauce thickens and the flavors concentrate. A sauce that’s too thin will lack body and won’t coat the rice well. Stir regularly to prevent the bottom from sticking.
❄️ Freeze in individual portions for lunches
This butter chicken freezes remarkably well for up to 3 months. Divide into individual containers with a portion of rice for ready-to-reheat lunches. Thaw in the fridge overnight and reheat in the microwave or in a pan with a splash of water to revive the sauce.
🔥 Add the cilantro at the last moment
Fresh cilantro loses all its fragrance and becomes bitter if cooked. Adding it as a garnish just before serving preserves its bright, herbaceous notes that contrast perfectly with the richness of the butter and coconut milk sauce.
Ingredients
- 3 tbsp. (45 ml) butter
- 1 Spanish onion, finely chopped
- 2 cloves of garlic, finely chopped
- 3 boneless, skinless chicken breasts (675 g), cut into large cubes
- 1 tbsp. (15 ml) curry powder
- 1 can (400 ml) light coconut milk
- 1 can (284 ml) condensed tomato soup
- 2 cups (500 ml) cauliflower, cut into medium florets
- 2 cups (500 ml) green beans, cut in half
- Fresh cilantro for garnish
- Salt and pepper
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Preparation
- In a large skillet over medium heat, melt the butter and cook the onion and garlic for 2 to 3 minutes.
- Add the chicken and curry powder, season with salt and pepper, then mix well. Cook for 5 minutes to brown the chicken nicely.
- Add the coconut milk, condensed tomato soup and cauliflower, then stir well. Still over medium heat, cook while stirring regularly for 10 minutes.
- Add the green beans and stir. Continue cooking for 10 minutes to reduce the sauce. Serve over your favorite rice and garnish with fresh cilantro.
Yes. Butter chicken reheats very well and the flavors develop even better after a night in the fridge. Reheat over low heat, adding a little water or coconut milk if the sauce has thickened too much. Add fresh cilantro only when serving.
Absolutely. Full-fat coconut milk will give an even richer and creamier sauce. The light version works well to lighten the dish, but the full version offers superior smoothness. Adjust according to your preferences.
Of course. Snow peas, bell peppers, broccoli or spinach all work very well. Add quick-cooking vegetables toward the end and those that take longer with the cauliflower. The goal is for everything to be cooked perfectly at the same time.
With 1 tbsp. of curry powder, the dish is flavorful but not very spicy. For more heat, add 1/2 tsp. of cayenne pepper or a few dashes of Sriracha. The coconut milk and butter naturally temper the spiciness.
Basmati rice is the classic choice with its light texture and delicate fragrance. Jasmine rice also works very well. For more fiber, try brown rice or a wild rice blend. About 1 cup of cooked rice per person.
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