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A dish of butter chicken with naan and rice

Easiest Butter Chicken

Sophia Kaur's recipe for easy butter chicken made with store-bought rotisserie chicken.
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Course Main Course
Cuisine Punjabi
Servings 4

Ingredients
  

  • 1 jalapeño
  • 8 tbsp (114 g) butter
  • 1 yellow onion grated
  • 4-5 cloves garlic
  • 2 tsp minced ginger
  • 840 ml tomato purée
  • 2 tsp salt
  • ½ tsp sugar
  • 2 tbsp cumin
  • 1 tsp chili powder
  • 3 tbsp curry powder
  • 2 cups heavy cream
  • 1 lb shredded rotisserie chicken
  • ½ cup chopped cilantro

Instructions
 

  • Prep the jalapeño. Depending on the level of spice you can handle, you can choose to leave the seeds in if you like it with a little heat, or take them out if you’re a spice chicken like me. You can either finely chop it or cut it lengthwise so that you can remove it when the dish is finished. That way, the flavour is there but nobody has to bite down on it.
  • Into a skillet over medium heat, add the butter and onion and brown. Add in the garlic, ginger and jalapeño. Cook for 1 to 2 minutes.
  • Add in the tomato purée and season with salt, sugar, cumin, chili powder and curry powder. Mix and cook for 2 to 3 minutes to cook all the spices. Add in your heavy cream. Mix to combine and taste to adjust for salt.
  • Add the shredded rotisserie chicken to the sauce and mix to coat. Top with the cilantro and your kitchen is no less than an Indian takeout spot. Pour this over some basmati rice or dip in with toasted naan bread for the perfect meal.