When you think about making Butter Chicken, you probably think about needing a million different spices. This version uses just ONE, but it has everything you need.
I’m going to go ahead and say this is one of the simplest and tastiest versions going. There are a few things which set this version apart.
First of all, you don’t need lots of spices to make a Butter Chicken. There is already one spice out there that has them all. Garam masala! It’s like the simple cook’s best friend for Indian food. It contains everything you need in a chicken curry:
- Ground Cumin
- Ground Coriander
- Turmeric
- Cinnamon
- Black pepper
- Cloves
- Ginger
- Cardamom
So, instead of measuring out each of these spices individually, grab a tablespoon and save yourself the trouble.
The second thing is the addition of Peanut Butter - I think this is honestly a game changer. Use a good quality peanut butter and you’ve got a lovely deep and nutty texture.
Finally instead of stirring through cream at the end, I use Greek yoghurt. This is lighter and fresher than cream, and I find you don’t have that heavy feeling at the end of the meal.
Jump to:
Peanut Butter Chicken Ingredients
- Sweet potato
- Shallots
- Garlic
- Ginger
- Peanut butter
- Garam masala
- Chicken breast
- Vegetable oil
- Butter
- Diced tomatoes
- Chicken stock
- Tomato paste
- Microwave rice
- Greek yoghurt (sub coconut milk)
- Coriander
- Salt
See recipe card for quantities.
How to make Peanut Butter Chicken
1. Peel and dice sweet potato into 1cm pieces. Add to a microwave proof bowl, fill with water and zap for 5 minutes.
- 1 sweet potato
2. Peel and halve shallots lengthwise then slice finely. Peel and crush garlic. Peel and grate ginger. Add all to a bowl with drained sweet potato, peanut butter and garam masala.
- 4 shallots
- 2 cloves garlic
- 3cm ginger
- ¼ cup peanut butter
- 2 tablespoon garam masala
3. Chop chicken into 2cm pieces.
- 500g chicken breast
4. Heat a deep frying pan or casserole dish on medium-high. Add oil and chicken and brown on all sides.
- 1 tablespoon vegetable oil
- Chopped chicken breast
5. Add butter to the pan, then once melted, reduce heat and add shallots, garlic, sweet potatoes, peanut butter and garam masala. Cook, stirring, until shallots are soft.
- 50g butter
6. Add canned tomatoes, chicken stock, tomato paste and salt. The acid in the tomatoes will help lift off any cooked food that has stuck to the bottom of the pan. Cook, gently simmering and stirring every so often for 6-8 minutes. Meanwhile, heat rice in the microwave.
- 1 can diced tomatoes
- 2 cups chicken stock
- 2 tablespoon tomato paste
- Salt to taste
- 450g microwave rice
7. To serve, mix through yoghurt and serve over rice. Top with sprigs of coriander.
- ½ cup Greek yoghurt (sub coconut milk)
- ¼ bunch coriander
Substitutions
- Vegetarian - To make this vegetarian swap chicken for beans like chickpeas or butter peas, or you could use firm tofu.
- Gluten Free - This dish is Gluten Free.
- Dairy Free - To make this dairy free you can use vegetable oil in place of butter, or you could try ghee - this isn’t dairy free but does contain very low levels of lactose and casein. Swap the Greek yoghurt for coconut milk.
Kid-Friendly Variations
- This dinner is naturally pretty kid friendly, but you could add a bit more yoghurt to their curry and serve next to rice.
Equipment
You will need a microwave proof bowl, a microwave, a large, deep frying pan, a stovetop.
Top tip
Garam Masala is key here! This spice is the king of spices, because it contains everything you need to make a delicious Butter Chicken.
Recipe
Simple Butter Chicken (Murgh Makhani)
Equipment
- Microwave proof bowl
- Microwave
- Large deep frying pan
- Stovetop
Ingredients
- 1 sweet potato
- 4 shallots
- 2 cloves garlic
- 3 cm ginger
- ¼ cup peanut butter
- 2 tablespoon garam masala
- 500 g chicken breast
- 1 tablespoon vegetable oil
- 50 g butter
- 1 can diced tomatoes 400g
- 2 cups chicken stock
- 2 tablespoon tomato paste
- 450 g microwave rice
- ½ cup Greek yoghurt sub coconut milk
- ¼ bunch coriander
- Salt
Instructions
- Peel and dice sweet potato into 1cm pieces. Add to a microwave proof bowl, fill with water and zap for 5 minutes.1 sweet potato
- Peel and halve shallots lengthwise then slice finely. Peel and crush garlic. Peel and grate ginger. Add all to a bowl with drained sweet potato, peanut butter and garam masala.4 shallots, 2 cloves garlic, 3 cm ginger, ¼ cup peanut butter, 2 tablespoon garam masala
- Chop chicken into 2cm pieces.500 g chicken breast
- Heat a deep frying pan or casserole dish on medium-high. Add oil and chicken and brown on all sides.1 tablespoon vegetable oil, 500 g chicken breast
- Add butter to the pan, then once melted, reduce heat and add shallots, garlic, sweet potatoes, peanut butter and garam masala. Cook, stirring, until shallots are soft.50 g butter
- Add canned tomatoes, chicken stock, tomato paste and salt (to taste). The acid in the tomatoes will help lift off any cooked food that has stuck to the bottom of the pan. Cook, gently simmering and stirring every so often for 6-8 minutes. Meanwhile, heat rice in the microwave.1 can diced tomatoes, 2 cups chicken stock, 2 tablespoon tomato paste, Salt, 450 g microwave rice
- To serve, mix through yoghurt and serve over rice. Top with sprigs of coriander.½ cup Greek yoghurt, ¼ bunch coriander
Nat
Generous portions and everyone loved this, including the toddles
Anna Bay
ooo yay! xx