Meals

Velvety Butter Chicken

Tender chicken and aromatic spices simmered in a velvety tomato sauce made with cream and Greek yogurt for a rich, comforting meal.

Prep Time

2 hr 15 mins

Cook Time

25 mins

Total Time

2 hrs 40 mins

Ingredients

Marinade

  • 2 lbs (900 g) chicken breasts, cubed
  • ¾ cup (190 mL) Canadian
  • 2% plain Greek yogurt
  • 2 tbsp (30 g) tandoori masala
  • 2 tsp (10 g) garlic, minced
  • 2 tsp (10 g) ginger, minced

Sauce

  • 2 tbsp (30 mL) Canadian ghee divided, or Canadian unsalted butter
  • 1 cup (150 g) yellow onion, diced
  • 2 tsp (10 g) garlic, minced
  • 2 tsp (10 g) ginger, minced
  • 2 tsp (5 g) cumin
  • 1 ½ tsp (4 g) ground coriander
  • 1 tsp (2 g) chili powder
  • 1 tsp (2 g) garam masala
  • ½ tsp (1 g) turmeric
  • 28 oz (800 g) can of crushed tomatoes
  • 1 tbsp (15 mL) tomato paste

Cream Mixture

  • ½ cup (125 mL) Canadian
  • 35% whipping cream
  • ½ cup (125 mL) Canadian
  • 2% plain Greek yogurt

Naan

  • 3 store-bought naan, cut in half
  • 1 tbsp (15 mL) Canadian ghee or Canadian unsalted butter, melted
  • 2 tbsp (6 g) parsley, finely chopped
  • 2 tsp (10 g) garlic, finely minced
  • 1 tsp (2.5 g) chili flakes (optional)

 

Directions

  1. Marinade: In a bowl, combine chicken with yogurt, tandoori masala, garlic and ginger. Mix well, cover and marinate for at least 2 hours or overnight.
  2. In a skillet over medium heat, melt 1 tbsp butter or ghee. Add marinated chicken and cook until browned and fully cooked. Remove and set aside.
  3. Sauce: In a Dutch oven, melt remaining butter or ghee. Add onion, garlic and ginger and cook for 5 minutes until translucent. Add spices and cook an additional 2 minutes.
  4. Stir in crushed tomatoes and tomato paste. Simmer for 5-10 minutes. Remove from heat and blend sauce until smooth using an immersion blender. Return to pot and place on low heat.
  5. Cream Mixture: In a small bowl, mix together cream and Greek yogurt. Stir in 2/3 of the cream mixture into the sauce, reserving the rest for finishing. Add chicken and coat well. Simmer for 3-5 min. Do not boil.
  6. Naan: Brush naan with melted butter, parsley, garlic and chili flakes. Warm in oven or skillet until lightly toasted.
  7. Assembly: Before serving, stir in cold butter or ghee, if using, until melted and glossy. Serve butter chicken with naan and drizzle with remaining cream mixture.

Tips

Have a cucumber on hand? Stir ½ cup of plain Greek yogurt with ½ cup grated or diced cucumber and a pinch of salt and cumin, for a simple raita (yogurt dip).

Velvety Butter Chicken

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