Thanks to my friend Jenny for passing on her recipe. 🫢🏻

Butter Chicken

Prep and cook time: 30 min


  • 1 Onion, peeled and chopped
  • 2 tbsp jalapeno chilli
  • 1 tbsp freshly ground ginger
  • 1 tbsp oil
  • 2 tsp garam masala
  • 1 can (3 tbsp) tomato paste
  • 2 c chicken broth
  • 1/2 c whipping cream
  • 2 tbsp sugar
  • 1 1/2 lbs chicken breast, cut into 3/4 inch chunks
  • 1/2 tsp pepper
  • Salt
  • 1/4 c butter
  • 6 c cooked basmati rice
  • lime wedges
  1. In a 5-6 quart pan, combine onion, ginger, chili and oil. Stir often over high heat until onion is lightly browned, 3-5 min. Stir in garam masala. Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add cream and sugar and bring to a gentle boil over high heat. Reduce heat and simmer, stirring often until reduced to 3 cups, about 5 mins. Pour sauce into bowl.
  2. Mix chicken with pepper and sprinkle lightly with salt. Set pan over high heat, add 1 tbsp butter and the chicken. Stir until chicken is no longer pink, 2-3 mins. Add the sauce and simmer over medium heat stirring often, 3-4 mins. Cut remaining 3 tbsp butter into chunks and stir into sauce until melted.
  3. Spoon chicken and sauce onto rice, add salt to taste. Squeeze lime juice over portions. You may also chop fresh cilantro over the chicken to garnish.

If you don’t have garam masala spice, you can use the following to make your own:

  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne
  • 1/4 tsp cracked dried bay leaves
  • 1/4 tsp ground cloves