5 Minute Butter Chicken
A very quick, easy and oh so tasy chicken dish that you can prepare in the shortest time. By the timeyou've cooked your rice, this is ready and waiting to be gobbled up :) Don't be fussy about quantities, you can vary all to suit your taste, especially with the cream
- Ready In:
- 500 g diced chicken
- 50 g butter
- 2 garlic cloves
- 1 chopped onion
- 1⁄2 cup cream (I use one whole small bottle or one can of coconut cream)
- 2 tablespoons tomato paste
- 1 teaspoon chili seasoning mix
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon nutmeg
- 1⁄2 teaspoon salt and pepper
- garam masala (I use 3/4 teaspoon)
- Mix together all the spices (except garam masala) and toss through the chicken.
- Melt butter in skillet over medium high heat.
- Add onion and garlic and cook until soft.
- Add chicken.
- Stir until golden.
- Add tomato paste and garam masala.
- Stir in cream.
- Season and simmer for 5 - 8 minutes until rich and creamy.
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Fantastic! We love Indian food, and this dish was the fastest version of butter chicken we've found. Wasn't sure if the flavor would be there after such a short time but, it was! I think some of the directions were missing from this recipe but, my guesses apparently worked. We had this with white rice and naan bread. Will definitely make again and this may become a staple in our household! Thanks so much for sharing such a quick and easy version of this tasty Indian dish!Reply
Tasty and spicy! I loved this! It took a little longer than 5 minutes, but it was still quick to make. I made this with 1 1/2 lbs of boneless chicken. I probably didn't use a full teaspoon of nutmeg, but otherwise used all the other seasonings in amounts as written. If you love spicy food, this is for you! Thanx for sharing!Reply
We really liked the flavor of this dish, but I had some difficulty following the recipe. I mixed up the spices but was reluctant to use all of the mixture as it seemed like it would be overpowering. I ended up using less than a quarter of the mixture and sprinkling a little more salt right on the chicken, and that was just right. I cut the chicken breasts into 1" cubes and it took about 1/2 hour from start to finish, not 5 minutes as suggested. I think there's a step missing from the first few steps as well. (Step 1 is about the chicken, step 2 says add onion..., then step 3 says add chicken...again? I used the coconut milk (unsweetened) which added a wonderful flavor to the sauce. Made for Cookbook Tag, please see my rating system as I rate tougher than most.Reply