Easy Butter Chicken With Rotisserie Chicken
Store-bought rotisserie chicken makes this rich, creamy butter chicken surprisingly easy. Simmered in a buttery tomato sauce with warming spices, it's perfect for a quick weeknight dinner.
Ingredients
- 1 jalapeño For a milder sauce, remove the seeds.
- 8 tbsp butter
- 1 yellow onion grated
- 4-5 cloves garlic
- 2 tsp fresh ginger minced
- 840 ml tomato purée
- 2 tsp salt
- ½ tsp sugar
- 2 tbsp ground cumin
- 1 tsp chili powder
- 3 tbsp curry powder
- 2 cups heavy cream
- 1 lb shredded rotisserie chicken
- ½ cup chopped cilantro
Instructions
- Finely chop the jalapeño, or slice it lengthwise if you'd prefer to remove it before serving.
- Melt the butter in a large skillet over medium heat. Add the grated onion and cook until browned. Stir in the garlic, ginger and jalapeño and cook for 1 to 2 minutes.
- Add the tomato purée, salt, sugar, cumin, chili powder and curry powder. Stir well and cook for 2 to 3 minutes to develop the flavours. Pour in the cream, stir until combined and taste, adjusting the salt if needed.
- Stir in the shredded rotisserie chicken until evenly coated in the sauce. Heat through, then garnish with chopped cilantro. Serve with basmati rice or warm naan.
Notes
- Rotisserie chicken shortcut: Using cooked rotisserie chicken eliminates the need to marinate and prepare chicken separately. Shred it into bite-sized pieces so it mixes evenly into the sauce.
- Adjusting the heat: Sophia suggests removing the jalapeño seeds for a milder dish or leaving the pepper whole so it can be removed before serving.
- Serving suggestion: Serve with fluffy basmati rice or warm naan to soak up the creamy tomato sauce.