Developed in Delhi, India in the 1940s, butter chicken was created out of a need to make good use of leftover tandoori chicken which was easily brought back to life with a simple tomato and cream spiced gravy. Flavorful, hearty, and easy on the wallet, this recipe might become the newest addition to your meal rotation. It’s simple enough for those just breaking into Indian cuisine, but also hits all of the right notes for those who already love this classic. Keep it easy and check out our pre-seasoned vacuum-packed chicken breasts in our protein box!
Note: If you would like to schedule this meal, but do not want to wait for the broiler to cool before refrigerating, add onion, garlic, ginger, butter, garam masala, chili powder, fenugreek, salt, and cumin to medium skillet and cook over medium low heat about 5 minutes, until onions are translucent and spices start to smell nutty, and then add to Suvie pan instead of broiling in Step 1.
Butter Chicken (Murgh Makhani)
- 1 ¼ lbs boneless skinless chicken breast, cut into ½ in cubes
- 2 tbsp butter, melted
- ½ yellow onion, finely chopped
- 2 cloves garlic, grated
- 1 ½ tsp grated ginger
- 1 ½ tbsp garam masala
- 1 tsp fenugreek
- 1 tsp cumin
- 1 tsp chili powder
- 6 oz tomato paste
- 1 cup heavy cream
- 1 cup jasmine rice
- 4 cups spinach
- 2 pieces naan, cut into 6 pieces
- ¼ cup fresh cilantro, roughly chopped
1) Stir onion, garlic, ginger, butter, garam masala, chili powder, fenugreek, salt, and cumin together in a Suvie pan. Insert pan into the top of your Suvie and broil 7-10 minutes, until shallots are tender.
2) Stir tomato paste and heavy cream into the shallot mixture.
Add chicken, stirring to coat in sauce and load into upper right cooking zone.
3) Toss spinach and 1 tbsp olive oil together in a Suvie pan and season lightly with salt and pepper. Load pan into upper left cooking zone.
4) Add rice to starch cooking pan and load into bottom right cooking zone.
5) Wrap naan in aluminum foil and place in lower left cooking zone.
6) Fill reservoir, enter cook settings and set to Cook Now or Schedule.
My Cook > Slow Cook Settings
Low, 1 hour 30 minutes
Starch: 0 minutes
7) After the cook, remove all pans and naan from Suvie.
8) To serve, divide rice, naan, and spinach between plates. Top rice with chicken and garnish with fresh cilantro.
Alternative Cooking Instructions
- Cook chicken in a medium skillet over medium-high heat until no longer pink, 7-10 minutes. Remove from skillet and set aside.
- Add onion, garlic, ginger, butter, garam masala, chili powder, fenugreek, salt, and cumin to same skillet and cook over medium low heat about 5 minutes, until onions are translucent and spices start to smell nutty.
- Add cooked chicken to spice mix along with tomato paste and heavy cream. Stir with a spatula and simmer over medium-low heat 15-20 minutes until desired thickness is reached.
- Bring 1 ½ cups water to a boil in a medium pot. Add 1 cup jasmine rice and ½ teaspoon salt to boiling water. Stir once, cover, and let simmer on low heat for 20 minutes. Remove from heat, and let stand covered for 5 minutes before fluffing with a fork.
- Cook spinach in a large skillet over medium-low heat stirring with a spatula about 5 minutes, until wilted.
- Wrap naan in aluminum foil and warm in 250°F oven 10-15 minutes.
- To serve, divide rice, naan, and spinach between plates. Top rice with chicken and garnish with fresh cilantro.
Nutritional Information per serving (6 servings per recipe): Calories 551, Total Fat 22g, Total Carbohydrates 51g, Total Sodium 291mg, Total Protein 39g