Indian Butter Chicken for Two

Indian Butter Chicken for Two
From, by Christina Lane

Indian Butter Chicken Photo

There’s no need for take-out with this Indian butter chicken. I am an Indian food lover, through and through. I’m also a take-out lover, because as a new Mom, I can hardly find the time to take care of myself, let alone feed myself. If I can get the flavors of my favorite take-out in just 30 minutes, I’m so in! If I can do it all with one hand and a baby on my hip, even better!

This recipe serves two, but is very easy to scale up and serve more. The leftovers are pretty stellar, as well. If you are serving just two, I really recommend making the smaller amount of rice. Every time, I put leftover rice in the fridge with good intentions, it slips my mind and comes out dry a few days later. So, that said, the recipe below makes enough rice for two people. If you need more, you know the drill: double the amount of water to rice. Easy!

Indian Butter Chicken Picture

One thing I’ve been doing lately to help myself get meals on the table and prevent a last-minute grocery store run is to keep individually frozen chicken breasts in the freezer. Gone are my days of buying fresh chicken and using it within two days, unfortunately.

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So, I buy a large bag of chicken breasts that are either individually wrapped, or the ones coated in ice so they do not stick together in the bag. When I realize at breakfast, I don’t have a plan for dinner, I pull out two chicken breasts to defrost in the fridge. I can almost always pull together a chicken dinner from a well-stocked pantry and packed fridge. And you know what they say:  winner, winner, chicken dinner. This is my favorite winner chicken dinner lately. It's about to be yours.



For the Rice:

  • 3/4 cup white rice
  • 1 1/2 cups water

For the Indian Butter Chicken:

  • 2 teaspoons canola oil, or any neutral-flavored oil like grape seed
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1 tablespoon fresh ginger, grated
  • 1 jalapeño, small and red, chopped
  • 1 1/2 teaspoons garam masala
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1 8 ounce can tomato sauce
  • 3/4 cup chicken broth
  • 1/2 teaspoon salt
  • coarse ground black pepper
  • 2 boneless skinless chicken breasts, diced (6 ounces each)
  • 1/3 cup heavy cream
  • 2 tablespoons unsalted butter


To Make the Rice:

  1. In a sauce pan, combine the rice and water. Stir, then bring to a boil.
  2. Once boiling, cover, turn the heat to LOW, and let cook for 20 minutes.
  3. After 20 minutes, remove the pan from the heat, open the lid, cover the pan with a kitchen towel, and place the lid back on.
  4. Let rest for 5 minutes.

To Make the Indian Butter Chicken:

  1. In a large skillet over medium-high heat, add the oil.
  2. Once hot, add the onion, garlic, ginger, jalapeño, and spice. Sauté for 3-4 minutes, or until very fragrant.
  3. Scrape the mixture into a blender. Add the tomato sauce, broth, salt and pepper. Puree until very fine.
  4. Pour the mixture back into the pan, adding the heavy cream. Bring to a gentle simmer.
  5. Add the chicken breasts, and keep the mixture at a gentle simmer. Stir occasionally to make sure the chicken cooks evenly. It should cook in about 10 minutes. Test it for doneness.
  6. Once the chicken is done, stir in the butter until melted.
  7. Divide the chicken mixture evenly over the rice, and serve.


Le Creuset 3-quart Stainless Steel Saucepan

Le Creuset Skillet

Wusthof Santoku Knife - 5 inch

Vitamix 5200 Blender

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