Butter Chicken
4
15 minutes
20 minutes
Dinner, Entree, Main Meal
This creamy, full of flavor curry is going to become a staple in your home. Butter Chicken is one of the world's most popular curries, and for a good reason! Not only is it delicious, but it also is quick and easy to make! This flavorful dish is excellent paired with so many different sides. Try serving with some fresh naan, homemade roti, steamed cauliflower, or my personal favorite, on a bed of rice.
Traditional butter chicken will be made in a yogurt spiced marinade and set aside for 24 hours. We have found success in coating chunks of chicken in the dry spices and still getting fantastic flavor and texture. We love knowing that this recipe can be made in under 30 minutes and not worry about the marinade. So if you are ready for an excellent, quick, and simple dinner your family will love, then look no further! We are confident you won’t be disappointed.
Ingredients
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No. 8 Lancaster skillet or similar 10.5-inch skillet
Mixing bowl
Cutting Board
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1 1/2 pound boneless, skinless chicken thighs
1 yellow onion, diced
2-inch chunk of ginger, peeled and finely diced
Fresh cilantro for topping (optional)
1 C heavy whipping cream
6 cloves garlic, finely chopped or minced
2 Tbsp tomato paste
2 Tbsp unsalted butter
1 Tbsp Kosher salt
Freshly ground black pepper, to taste
1 1/2 Tbsp Garam Masala
1 1/2 tsp turmeric powder
2 tsp chili powder
2 tsp cumin
Directions
Cut the chicken up into bite-sized chunks and place it in your mixing bowl. Thoroughly coat chicken pieces with dry spice ingredients (Kosher salt, black pepper, Garam Masala, turmeric powder, chili powder, and cumin). Set bowl aside.
Heat your No. 8 skillet to medium-low heat and add the butter. Once butter is melted, add diced onion, ginger, and garlic. Cook for 2-3 minutes until the onions are translucent and fragrant.
Increase the pan heat to medium-high and add the chicken. Cook chicken for 3-5 minutes. The chicken should be almost cooked through.
Once the chicken looks almost fully cooked and white on the outside, add in the heavy whipping cream and tomato paste. Thoroughly mix tomato paste and whipping cream to run smoothly together. The color becomes more vibrant orange as the tomato paste is thoroughly mixed. Turn the heat to medium-low and cover for 5-7 minutes.
After 5-7 minutes, remove the cover and stir. At this point, you are ready to eat! If you would like a thicker curry, simmer a few extra minutes with the cover off to allow it to thicken.
Top with fresh cilantro and serve with some delicious naan, steamed veggies, rice, or however you prefer to eat your curry. Enjoy!
More Tasty Ideas
Rosemary Brown Butter Skillet Chicken Thighs
Crispy-skinned chicken thighs, browned in a Lancaster No. 8 Skillet and finished with nutty brown butter, fresh rosemary, garlic, and a squeeze of lemon. It’s the kind of dinner that feels a little special without requiring much work.
German Pancakes with Warm Berry Compote
There’s something wonderfully simple about a plate of homemade German pancakes. They’re thin, tender, and lightly crisp around the edges, less fluffy than an American pancake and perfect for stacking, folding, or topping with whatever you have on hand.
For this version, we’re keeping things classic: a simple, lightly sweetened pancake cooked in butter on the Lancaster No. 8 Griddle, then topped with a warm berry compote made with fresh lemon and a touch of vanilla.
Classic Cherry Skillet Pie with Red Wine
This is a classic cherry pie at heart: a buttery, flaky crust, plenty of juicy cherries, and a sweet-tart filling that bubbles into the crust as it bakes. The little twist is a splash of red wine in the filling, it doesn't overpower the cherries, but adds a subtle richness and brings out their deeper, almost jammy flavor. Baked in cast iron, the crust turns beautifully golden and crisp while the filling bubbles around the edges.
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