Ingredients
Equipment
Method
- Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and onions and cook onions until lightly golden, about 3-4 minutes.
- Add ginger and garlic and cook for 30 seconds, stirring to prevent burning.
- Add the chicken, tomato paste, and spices. Cook for 5-6 minutes or until the chicken is cooked through.
- Add the heavy cream and simmer for 8-10 minutes, stirring occasionally. Serve over Basmati rice or with naan.
Nutrition
Notes
This recipe is a quick version of butter chicken, perfect for weeknight meals. You can adjust the chili powder to your spice preference. Using heavy cream provides a rich sauce, but half-and-half or yogurt can be used for a lighter option.