Butter Chicken with Curry Paste (Quick & Easy Recipe!)
This Butter Chicken with Curry Paste recipe is rich, creamy, and super easy to make. It is a flavor-packed Indian dinner recipe that rivals any restaurant!
Servings: 4 servings
Calories: 437calories
Ingredients
- 4 boneless, skinless chicken breasts, cubed
- 4 tablespoons butter chicken curry paste
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- Salt and pepper
- 1 (15-ounce) can crushed tomatoes
- 1 cup heavy cream
Instructions
- In a mixing bowl, combine chicken and butter chicken curry paste. Allow mixture to marinate for at least 30 minutes.
- Melt the butter in a large saucepan over medium heat. Once the butter is foaming, add the garlic and ginger and cook for 1 minute until fragrant.
- Add the marinated chicken and cook for about 5 minutes, until almost cooked through. Season liberally with salt and pepper.
- Reduce heat to low and add crushed tomatoes. Simmer for about 10 minutes, stirring occasionally.
- Stir in the cream and simmer for another 5 minutes, until chicken is completely cooked through. Serve warm with rice or naan.
Notes
- I highly recommend using naturally-raised chicken, organic heavy cream, and grass-fed butter in this recipe for maximum health benefits.
- Leftovers can be stored in the refrigerator for up to five days or in the freezer for up to three months.
Nutrition
Calories: 437calories | Carbohydrates: 12g | Protein: 28g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 155mg | Sodium: 333mg | Potassium: 804mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3675IU | Vitamin C: 14mg | Calcium: 108mg | Iron: 2mg