If you’re not familiar with it, you may think Butter Chicken is an odd name for an Indian dish and may not be a good choice for someone watching their diet. With only 2 tbsp of butter though, which is split over 6 servings, this simplified version is relatively low on butter but high on Indian taste and aroma. Unlike many Indian curries, this dish is low on the heat scale as it uses no hot chilis. With its mild smooth flavourful sauce, Butter Chicken is one of the most popular Indian dishes outside of India.
In the image below, Butter Chicken is served over Basmati rice with a side of Dal Palak and a wedge of naan bread.
- 8 boneless skinless chicken thighs
- 1 sweet potato peeled and cubed
- 1 cup chicken broth
- ½ cup water
- 1 large yellow onion chopped
- 1 large clove of garlic minced
- ½ red bell pepper diced
- 2 tbsp butter
- 2 tbsp curry powder
- 1 tbsp chili powder
- 1 tsp cinnamon
- 1 cup passata or tomato sauce
- ½ cup 10% cream
- ½ cup fresh cilantro (coriander) finely chopped for garnish
- Cut chicken into pieces about 1½-2 inches (not too small since you will have to remove them from the pot later).
- Partially cook the sweet potato in the chicken stock and water mixture. (About 5 minutes on high in a microwave using a covered dish or 8-10 minutes at a medium boil on the stove in a small covered saucepan)
- Melt 1 tbsp butter in a wok or large, deep frying pan and sauté the onion and pepper until tender.
- Add another tbsp of butter, the garlic, spices and chicken pieces. Cook for about 3 minutes, stirring frequently.
- Add the tomato sauce and cooked sweet potatoes and their liquid (chicken stock and water) to the wok. Bring to a boil. Reduce, cover and simmer for about 20 minutes or until chicken is cooked and tender. Stir occasionally.
- Turn off the heat and remove the chicken pieces.
- Add the cream and puree the sauce with an immersion blender or add it in batches to a blender.
- Return the chicken (and sauce) to the pot and reheat before serving.