This simple no-fuss one pan butter chicken is just perfect. It’s simplified and does not require a whole bunch of ingredients, yet it’s packed with just the right amount of spice. I did try and use coconut cream as an alternative for cream but it just didn’t taste the same and sometimes you just can’t substitute certain ingredients (as it changes the dish from butter chicken to a coconut curry).
Ingredients (serves 3-4)
- 1 tbsp oil
- 2 tbsp butter
- 1 onion, diced
- 1 tsp fresh ginger, finely minced or grated
- 2-3 cloves garlic, finely minced or crushed
- 3 chicken breasts, chopped in chunks
- 140g tub tomato paste
- 1 tbsp garam masala
- 1 tsp paprika
- 1 tsp mustard seeds
- 1 tsp cumin
- 1 tsp salt
- 1 cup heavy cream
Heat a fry pan over medium-high heat. Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.
Add the chicken, tomato paste, and spices. Cook for 8-10 minutes or until everything is cooked through.
Add the heavy cream and simmer on low for 8-10 minutes stirring occasionally. Serve over Basmati rice with a side of green beans (cook the beans in oil, garlic, ginger and some sesame seeds).