• Skip to primary navigation
  • Skip to main content
  • Skip to footer
Eat In Eat Out
  • Home
    • THE MAGAZINE
  • About
    • Contact
  • Recipes
    • Most Popular
    • Starters
    • Baked
      • Cakes
      • Cookies
      • Loaves
      • Muffins
      • Pies
    • Beverages
    • Breakfast
    • Dessert
    • Main
      • Chicken
      • Meat
      • Pasta
      • Seafood
      • Turkey
      • Vegetarian
    • Salad
    • Sides
    • Soup
    • Basics
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

20-Minute Butter Chicken

May 8, 2016 By Lori 3 Comments

Jump to Recipe Print Recipe
Share on facebook
Facebook
Share on twitter
Twitter
Share on yummly
Yummly
Share on pinterest
Pinterest
Share on print
Print
Share on email
Email

Incredibly easy weeknight Butter Chicken, ready in 20 minutes!

Did you know that Butter Chicken is one of the easiest Indian curry recipes to make at home? Simple and so delicious. Usually the traditional recipe is just marinated chicken in a curry sauce. I’ve created my own ‘non-traditional’ version by adding bell peppers, onions, dates and pistachio nuts that I think is even more of a complete meal.

By reducing the steps, cooking time and using simple pantry ingredients, this 20-minute meal is ‘weeknight’ worthy!


ButterChicken_2 OMG this is a perfect meal. Fast and totally yummy. I love dishes that can be served simply in one bowl.

ButterChicken_3 You must have guessed by now that I have a bit of a sweet tooth. I love, love love the combination of sweet with meat. I think the addition of chopped dates to this Butter Chicken adds a sweet touch that offsets the spice perfectly. What do you think?

ButterChicken_5sq

20-Minute Butter Chicken

3 from 1 vote
EMAIL Recipe
Share on Facebook
Print Recipe Pin Recipe

Ingredients
  

  • 6 chicken thighs, cut into bite-sized cubes
  • 2 Tbsp canola oil, divided
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 1/2 cup dates, chopped
  • 1 cup whole milk
  • 1/2 cup pistachio nuts, chopped roughly
  • 1/4 cup fresh cilantro or parsley, chopped

Curry Sauce

  • 1 cup puréed tomatoes
  • 1 Tbsp sugar
  • 1 Tbsp garlic, puréed
  • 1 tsp tumeric powder
  • 1 tsp ground cumin
  • 1 tsp fresh grated ginger
  • 1-1/4 tsp salt
  • 1/4 tsp cinnamon

Instructions
 

  • Prepare Curry Sauce by mixing all ingredients in a bowl. Set aside.
  • Add 1 Tbsp canola oil to fry pan over medium-high heat. Add chicken pieces and cook, turning, about 4 minutes until cooked through and no pink is remaining. Remove from pan to another bowl and set aside.
  • To the same fry pan, over medium-high heat, add 1 Tbsp canola oil, bell pepper and onions. Sauté until just soft, about 4 minutes.
  • Add butter sauce, chicken and chopped dates. Stir to combine and simmer for 5-7 minutes.
  • Stir in milk and remove from heat.
  • Serve over steamed rice sprinkled with pistachio nuts and fresh herbs.

 

 

Share on facebook
Facebook
Share on twitter
Twitter
Share on yummly
Yummly
Share on pinterest
Pinterest
Share on print
Print
Share on email
Email

Filed Under: Chicken, Main Tagged With: chicken, Indian, rice

Previous Post: « 5 Mother’s Day Cakes
Next Post: Oatmeal ‘Twix’ Squares »

Reader Interactions

Comments

  1. bruce sommer

    May 9, 2016 at 11:46 pm

    will definitely try this soon

    Reply
  2. Jane

    June 12, 2016 at 6:22 am

    3 stars
    why is this called butter chicken? where is the butter and what do you do with it?

    Reply
    • Lori

      June 12, 2016 at 11:11 pm

      That’s true, the traditional recipe is prepared in a makhani(butter) gravy which uses butter and cream in its recipe. This is my take and has the same great taste!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Footer

FOLLOW US

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Copyright © 2023 EatInEatOut · All rights reserved.