I’m sure you’re familiar with the chinese-style butter chicken. The chinese-style butter chicken is easy to find in Subang alone, since Subang is popular for its butter chicken first before the boba phad arrived in full swing. As much as the chinese is one is pretty amazing, you should definitely try the Indian one too. It is as creamy, but with more spices!
Here’s what you need:
- 1 tablespoon oil
- 1 tablespoon butter
- 1 medium onion diced
- 1 teaspoon fresh ginger finely minced or grated (or use paste)
- 2-3 cloves garlic finely minced or crushed
- 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks
- 1 can 6 oz. tomato paste (or 8-10 oz can of tomato sauce)
- 1 tablespoon garam masala
- 1 teaspoon chili powder or paprika, adjust to taste
- 1 teaspoon Fenugreek I use powder, but seeds or mustard seeds can be used too, optional*
- 1 teaspoon cumin
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup heavy cream sub for half & half or yogurt for low fat
- Hot cooked rice and naan for serving
How to cook this butter chicken you ask?
- First, heat a large skillet or medium saucepan 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.
- Then add the chicken, tomato paste, and spices. Cook for 5-6 minutes or until everything is cooked through.
- Finally, add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve over Basmati rice or with naan.