Spice Up Your Quarantine with this Easy, 20-Minute, One-Pan Butter Chicken Recipe

Recipe by Hannah Holbrook 

Craving something from a far off land while stuck in your own home? Bring the flavor of the east to your kitchen with this simple recipe. 

Butter Chicken is one of the most popular Indian dishes enjoyed around the world. Even those with less adventurous taste buds find this mild, rich, and tangy dish palatable and addictive. The richness of butter and cream are held in beautiful balance by the acidity of tomato and garlic. The symphony of flavor is finished off with a burst of vibrant spices and succulent chicken, all served over warm rice and naan. Are you hungry yet? The best part is that this dish can be made in 20 minutes, in one pan, with ingredients you probably already have in your home. Check it out!

Ingredients:

1 tablespoon butter

1 tablespoon oil 

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon ginger, minced

3 boneless chicken breasts, cubed

1 can tomato paste

1 cup heavy cream  (you can sub half and half, greek yogurt, or coconut milk to lighten this dish) 

1/2 cup milk (add until preferred consistency) 

1 teaspoon salt

1 teaspoon cumin

½ teaspoon black pepper

1 teaspoon paprika

1 teaspoon turmeric

Serve with cooked rice and naan bread

Directions: 

1. Heat a large skillet over a medium-high heat. Add the oil, butter, and onions.
2. Cook onions down until golden, about 3 – 4 minutes. Add ginger and garlic and let the flavors cook together for a few minutes.
3. Add the chicken breast and spices. Cook for 5 – 6 minutes or until everything is cooked through.
4. Add the tomato paste. 
5. Add the heavy cream and simmer for 8 – 10 minutes stirring and adding milk occasionally until you reach the desired level of thickness. Serve over rice or with naan.