Simple Butter Chicken

In this scene from IT'S SUPPERTIME!, Matty shows you how to whip up a delicious butter chicken from start to finish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the olive oil, garlic, chilies, onion, and ginger in a blender and purée until smooth.

Step 2

Heat ghee in a large dutch oven over medium-high. Add the onion purée and cook until the mixture darkens slightly and softens, about 15 minutes.

Step 3

Add the tomato paste, turmeric, chili powder, garam masala, coriander, and cumin and cook for 5 minutes, or until dark and sticky.

Step 4

Add in 1 ½ cups water. Using a wooden spoon, scrape up any browned bits at the bottom of the pan.

Step 5

Stir in the tomato puree and fenugreek leaves and increase the heat to high. Bring to a boil, then reduce the heat to maintain a simmer. Cover and cook, stirring occasionally, until thick, about 1 hour. Add the chicken and cook until the chicken is cooked through, about 15 minutes more.

Step 6

Add the cream and butter and stir to combine. Season with salt and serve garnished with fresh cilantro with steamed Jasmine rice.

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