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Butter Chicken

A rich and flavorful dish with Indian origins, Butter Chicken (Murgh Makhani) is known for its creamy tomato-based curry sauce infused with warm spices. This version features tender chicken simmered in coconut milk with a blend of curry spices, garlic, and ginger, creating a comforting and mildly spiced dish. Served over fluffy rice with a side of broccoli.

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 2 cups White Rice

  • 1 Onion

  • 1 tbs Curry Spice Blend

  • 1 15-oz can Coconut Milk

Fridge and Freezer

  • 1 tbs minced Ginger

  • 1 tbs minced Garlic

  • 1 lb Frozen Broccoli

  • ¼ cup Tomato Paste

Directions

  1. Wash hands with soap and water. Peel and chop the onion. Cook rice using a rice cooker or the video.

  2. Heat a little oil in a large skillet over medium-high heat. Cook the chicken, seasoning with salt and pepper to taste until slightly browned. Remove to a plate and keep warm (chicken will not be cooked through yet).

  3. Add a little more oil to the skillet and cook the onion until softened, seasoning with salt and pepper. Add the ginger and garlic, and the curry powder. Stir in ¼ cup tomato paste and cook until fragrant. Add the chicken and the coconut milk. Bring to a simmer and cook until chicken is done, about 5 minutes.

  4. Heat the broccoli according to package directions.

  5. Serve chicken and sauce with broccoli over the rice. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

<ul><li>See how to chop an onion here: https://www.youtube.com/watch?v=Z2D7Gif_4tU</li></ul>

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