This recipe is an update to one we posted in 2016. We reduced the amount of butter and added in some Avocado oil. We also eliminated the yogurt marinade to make this a quick 30 minute meal. Butter Chicken, also known as Murgh Makhani, is an Indian dish originating in Delhi. Butter Chicken, like Tikka Masala, has many variations is served throughout the world. When Anne's nephew Eliot studied in Qatar, he said of all the food, he loved this dish the most. You can learn more about the origins of the dish and the restaurant that invented it, here.
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized cubes
1/2 stick butter
2 Tbl Caramelized Onion Avocado Oil
1 yellow onion, diced
2 cloves garlic, grated
1 Tbl Garam Masala
1/2 tsp Ground Ginger
1 tsp Ground Cumin
1 Cinnamon Stick
1 Tbl tomato paste
1-14 oz can petite diced tomatoes
1/2 tsp Aleppo Chile Flakes (or more to taste)
Salt to taste
1 cup chicken or vegetable stock
1 cup heavy cream
Chopped cilantro for garnish
In a heavy bottomed pan, heat the butter and the Caramelized Onion Avocado Oil until the butter starts to foam. Add the chicken and allow to cook, undisturbed for about 5 minutes. Stir in the onions, and cook, stirring frequently, until translucent--about five minutes. Add the garlic, Garam Masala, Ground Ginger, Ground Cumin and cinnamon stick. Cook until the onions start to brown--about five minutes. Add the tomatoes, tomato paste, Aleppo Chile flakes and stock. Bring to a simmer and cook until the chicken is firm and cooked through--about 6 minutes.
Stir in the cream and simmer for about five minutes for until it thickens. Taste and adjust with more Aleppo Chile Flakes and salt. Adjust with stock if the mixture becomes too thick.
Serve with steamed white rice and naan. Garnish with the cilantro leaves.