Loading...Winter Comfort Butter Chicken
Cold outside, cozy inside. This Butter Chicken gets its richness from butter and cream made right here in Ontario—doing exactly what great dairy does best. Comforting, full-flavoured, and made better thanks to Ontario dairy farmers.
Ingredients
Marinade
Sauce
Instructions
Marinate the Chicken
- StepIn a bowl, whisk together the yogurt, lemon juice, ginger, garlic, garam masala, turmeric, coriander, paprika, cumin, and salt. Add the chicken and toss to coat well. Cover and refrigerate for at least 30 minutes (or up to overnight).
Cook the Chicken
- StepHeat 1 tbsp (15 mL) of the oil in a large skillet over medium-high heat. Add the chicken in a single layer (cook in batches if needed) and sear until lightly browned and mostly cooked through, 5–7 minutes. Transfer to a plate.
Build the Butter Base
- StepReduce heat to medium. Add the remaining 1 tbsp (15 mL) oil and the butter to the same skillet. Once melted, add the onion and cook, stirring often, until soft and golden, 6–8 minutes.
Toast the Spices
- StepStir in the ginger and garlic and cook 30 seconds until fragrant. Add garam masala, cumin, coriander, and paprika and stir for 30–45 seconds to bloom the spices.
Simmer the Sauce
- StepPour in the tomato passata and water. Stir well and bring to a gentle simmer. Cook 8–10 minutes, stirring occasionally, until the sauce thickens slightly and deepens in colour.
Make it Creamy
- StepReduce heat to low. Slowly stir in the whipping cream until the sauce turns silky and rich. Add sugar and salt, then taste and adjust seasoning as needed.
Finish and Serve
- StepReturn the chicken (and any juices) to the pan and simmer 3–5 minutes until fully cooked and coated in sauce. Serve over rice with cilantro and warm naan or flatbreads.
