• Natalie Rivier

Easy Butter Chicken

Updated: Jan 4


  • 1 Tbsp olive oil

  • 1 small onion, finely chopped

  • 4 cloves garlic, minced

  • 1 tablespoon ground cumin

  • 1 teaspoon salt

  • 1 teaspoon ground ginger

  • 1/2 teaspoon cayenne pepper

  • ¼ teaspoon ground turmeric

  • 2 tsp paprika

  • ½ tsp curry powder

  • 1 Tbsp cane sugar

  • 1 cup heavy whipping cream

  • 4 skinless, boneless skinless chicken breasts, cut into bite-size pieces


  • Heat oil in a large skillet over medium heat and cook and stir onion and garlic until translucent. Stir in all spices.

  • Reduce heat and stir in cream and sugar. Set aside.

  • Heat another tbsp of olive oil in a separate skillet over medium heat. Stir chicken into the hot oil and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.

  • Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes.

  • Serve with white basmati rice.

Pro Tip: You can double or trip your sauce and freeze for easier meal prep later.

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© 2020 by Natalie Rivier

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