We love this butter chicken for two! I guess technically it’s more like butter chicken for 2-4… depending on what you serve it with and how hungry you are, but butter chicken for two sounds better than butter chicken for 2-4.
I’ve wanted to make butter chicken for a long time because it’s something I really enjoy. I mean, cream + butter, who doesn’t enjoy that? In recent years, I haven’t been much of a fan of chicken. Chicken IN things has always been fine, but I would rarely specifically crave chicken. And then all of a sudden, maybe 2 months ago, I started seriously enjoying it and wanting it regularly. Daily, really.
In the midst of all of the chicken cooking, I decided to whip up some butter chicken and, since our fridge is still broken (2 weeks and counting….), I can’t make big batches of things since I don’t have an awful lot of cooler space. It’s also just a hassle in general, so I’m making small batches of things constantly.
Typically, you should marinate chicken in yogurt + some garam masala before cooking, but since I’m limited on space, I don’t have a lot of ingredients to work with and had to pass on the yogurt marinade. I’m happy to report that it’s still very delicious!
So, if you don’t have time for the marinade or don’t want to make a big batch of butter chicken, butter chicken for two is for you.
- 2 tbsp butter, divided
- i small onion, diced
- 1 tbsp minced ginger
- 2 small cloves of garlic, minced
- scant 2 tsp garam masala
- ¾ tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp salt
- 1 14oz can crushed tomatoes
- ¼-1/3rd cup chicken broth
- 1 lb chicken breasts, chopped in to bite sized pieces
- ¼ cup 18% or 35% cream
- cooked rice/naan for serving
- heat 1 tbsp butter in a medium pot over medium high heat. Once melted add the onion, ginger and garlic. reduce heat to medium and cook, stirring frequently until onion is translucent, about 3-5 minutes. Add the spices and toast for 30 seconds then add the tomatoes and chicken broth, stirring to combine.
- Add the chicken breast cubes, ensure all of the chicken is covered in the sauce and bring to a gentle simmer. Once simmering, reduce heat and cover with a lid. Allow to simmer for at least 10 minutes (or once the chicken is cooked through) or up to 1 hour (I let mine go for about 2 hours!).
- Taste, add additional salt if desired then remove from heat and stir in cream. Serve warm over rice/naan bread.
scaled down, with many modifications made from The Kitchn