Butter Chicken

Butter Chicken

Alright, friends. This is about to be one of your weekly meals...you've officially been warned. Say hello to the easiest, most delicious butter chicken! And yes, this is the recipe printed on the back of the Butter Chicken spice packet, word for word.

Chef Meherwan Irani and Spicewalla's Culinary Director Alyse Baca built it by taking the sauce we serve at Chai Pani and reworking it for a home stove, fewer pots, and a Tuesday-night attention span 🤘🏼

They tested it enough times to know exactly where a home cook needs a shortcut and where the real technique still matters. And then all of our team tested it to make sure anyone can follow the instructions (or not) and still have a delicious dinner. Which, to no one's surprise, you can!

One packet seasons the chicken and carries the sauce. You bring the onion, tomato, cream, and butter. Thirty minutes later, dinner is on the table for four, served over basmati rice or scooped up with naan! Weeknight perfection. 

  • Ingredients

    For the marinade:

    1 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces
    1 tsp Butter Chicken spice blend
    1 tsp vegetable or avocado oil

    For the butter chicken sauce:

    1/4 Cup vegetable or avocado oil
    1 large yellow onion, diced
    1 small green bell pepper, diced
    Kosher salt, to taste
    1 tsp ginger, minced or paste
    1 tsp garlic, minced or paste
    2 Tbsp Butter Chicken spice blend
    1 Cup tomato puree
    3/4 Cup heavy cream
    5 Tbsp unsalted butter, cubed
    Pinch of granulated sugar

  • Print

    Preparation

    For the marinade:

    1. Combine the chicken, butter chicken spice blend, & oil in a mixing bowl. Cover & refrigerate until ready to cook.

    For the Butter Chicken sauce:

    1. Add oil to a large pan on medium-high heat. Add onion, bell pepper, & a pinch of salt. Saute until golden brown.
    2. Add 1 Tbsp of Butter Chicken spice blend, ginger, and garlic, and sauté for one minute together.
    3. Stir in tomato & 2 cups of hot water. Simmer on medium heat for about 10 minutes, stirring occasionally.
    4. Add the chicken & simmer until the internal temperature reaches 165 degrees Fahrenheit, about 10 minutes.
    5. Stir in the remaining 1 Tbsp of Butter Chicken spice blend, heavy cream, butter, & a pinch of sugar.
    6. Taste & season to your liking, sereve with basmati rice or naan and enjoy!!
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