A stovetop Indian butter chicken recipe, rounded out with chickpeas and served with basmati rice. A simple and comforting family meal from the whole foods pantry.
Course Main Dishes
Cuisine Indian
Keyword Gluten-free, Slow-Cooker
Essential Ingredient Chicken
Prep Time 20 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 6people
Calories 471kcal
Ingredients
1tablespoon gheeor butter
1medium oniondiced
6clovesgarlicfinely chopped
2Tablespoonsfresh gingerminced
3Teaspoons curry powdermild or spicy
1 Teaspoon ground cinnamon
1 Teaspoonground cumin
1 Teaspoon fine sea salt
16oz cantomato paste
1cancoconut milk13.5oz
2 1/2lbschicken breasts and thighsboneless, skinless
1 can chickpeas
1/4 cup unsalted buttercubed
1/4cupplain Greek yogurtfull-fat
2Tablespoonsfreshly-squeezed lemon juice
1/4 cupchopped cilantroto garnish
1/4 cuppumpkin seeds, cashews or almondslightly toasted
Instructions
In a large (3.5L or larger) French oven or braiser, melt the ghee over medium heat. Tip in the onion and sauté for about 2 minutes, stirring occasionally. Add the garlic and ginger, and cook for an additional minute.
Stir together the curry powder, cinnamon, cumin and salt (this may be prepared ahead of time) and sprinkle over the aromatics in the pot. Stir well for a minute or so to let the spices get a little toasty.
Push aside the onions and scrape the can of tomato paste into the pot. Cook it, stirring all the while, for a minute or two, being carful not to scorch the paste. Pour in the can of coconut milk and scrape the bottom of the pot thoroughly.
Cut the chicken into 1-inch cubes. Rinse and drain the chickpeas. Add both to the pot and stir well.
Dot the top with butter, then bring the chicken to a slow simmer. Cover the pot with a lid, reduce heat to low, and simmer slowly for about an hour. You can stir it occasionally.
When the chicken is meltingly tender, remove the pot from the heat. Stir in the lemon juice and the yogourt. Taste the butter chicken sauce and season with additional salt if necessary.
Serve with a side of basmati rice or Baked Brown Rice Pilaf. Garnish with chopped cilantro and toasted nuts or seeds. Leftovers may be cooled and frozen for another meal.
Notes
This recipe can be easily doubled and half frozen for another meal. Will keep in the freezer for up to 3 months.For the slow cooker version, fill a 6-quart slow cooker with the chicken, onion, garlic, ginger, curry powder, cinnamon, cumin, and salt. Stir to combine. Add in the butter, tomato paste, chickpeas and coconut milk. Mix again. Cover and cook on low for 8 hours until the chicken pulls apart easily with a fork. Proceed with the last 2 steps.