Name: Simple Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 boneless, skinless chicken thighs, (leave whole); Splash of oil (for cooking); 2 cans petite diced tomatoes; 2 cups water or broth; 8 tbsps butter (1 stick); Splash of oil; 5 cloves garlic, minced; 1 1/2 tsp fresh grated ginger; 1 1/2 tsp orange zest; 1/2 cup coconut milk or cream (optional); 2 tsps paprika; 1 tsp oregano; 1 tsp parsley; 1/2 tsp turmeric; 1/2 tsp cayenne; 1/2 tsp chili powder; 1/8 tsp ground clove; 1/8 tsp cumin; 1 tsp salt; Dash of black pepper

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Simple Butter Chicken

Author: Natalie Liams Courses:Lunch, Dinner Recipe Keys: H Healthy H Healing N Nourishing H Hearty

Prep time: 15 minutesCook time: 30 minutesTotal time: 45 minutesServings:4 servings

Aromatic, nourishing, delicious…

This Butter Chicken recipe is so satisfying, and it comes together quickly, making it a great option for a healthy lunch or dinner. I would say this is a fall and winter dish but I truly love it all year round. It’s comforting enough with all the spices to be enjoyed in the colder months, but still light and fresh with the addition of lime and cilantro that you could enjoy it whenever you get the craving. Let’s jump into this!

Ingredients

6 boneless, skinless chicken thighs, (leave whole)
Splash of oil (for cooking)
2 cans petite diced tomatoes
2 cups water or broth
8 tbsps butter (1 stick)
Splash of oil
5 cloves garlic, minced
1 1/2 tsp fresh grated ginger
1 1/2 tsp orange zest
1/2 cup coconut milk or cream (optional)

Spice Mix

2 tsps paprika
1 tsp oregano
1 tsp parsley
1/2 tsp turmeric
1/2 tsp cayenne
1/2 tsp chili powder
1/8 tsp ground clove
1/8 tsp cumin
1 tsp salt
Dash of black pepper

Instructions

In a medium saucepan, add a splash of oil and your chicken thighs whole- I like to leave mine whole because it makes for an easier time removing them when you go to blend the sauce. Cook your chicken thighs until lightly browned on both sides, then add your onions and minced garlic and cook for just a few minutes- until onions are translucent.
Add your tomatoes and water/broth to the saucepan with your chicken, then add all your spices in on top of that. Stir everything well to combine and then plop your butter in on top of everything and cover your saucepan with a lid for 30 minutes and reduce to low heat. This will allow all your flavors to meld and infuse into your chicken.
After 30 minutes, remove from heat, take off the lid and carefully pull out your chicken thighs, placing them in a bowl and setting them aside for a moment. Now you are going to blend your sauce until smooth. This can be done using an emulsion blender or a countertop blender. I prefer using an emulsion blender for this but either option is fine. Blending the sauce is also an optional step as some people prefer their sauce chunky. I personally love the color and richness you get from the blended sauce. Once your sauce is blended, stir in your coconut milk (optional) and add your chicken thighs back into your sauce to bathe in that rich buttery goodness (you can cut them to bite size pieces or leave them whole for this). Serve over a bed of white jasmine or basmati rice with an optional side of fresh cilantro and lime. This dish is also fantastic served alongside buttery fresh naan (recipe coming soon). Enjoy!

Notes

Are All of the Spices Listed Necessary for this Dish? Spices are what make this dish special. You can always omit spices based on preference, but it might change the profile of the dish just slightly. If the dish is too spicy, I recommend cutting back on the cayenne and chili powder as those two will be the main sources of heat to this dish.
Can I Use Coconut Oil in Place of Butter for this Recipe? Yes! Coconut oil is a great alternative here if you don’t or can’t do butter. It will of course add a little more coconut flavor to the dish but coconut in this dish is very complementary of all the other flavors in this recipe anyway.