Butter Chicken

Dietary Needs:

Recipe Author:

From our What’s for Lunch? Cookbook

Servings

4-6 bowls

Total Time to Make

45 minutes

Ingredients

For the chicken and vegetables

2 lb (900g) boneless, skinless chicken breast or thighs

2 large or 3 medium sweet potatoes

1 Tbsp (15 ml) oil

For the sauce

1 small onion

3 cloves garlic or 2 tsp (10 ml) garlic powder

1 tsp (5 ml) salt

2 tsp (10 ml) paprika

2 tsp (10 ml) turmeric
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
2 tsp (10 ml) garam masala
½ cup (125 ml) water
2 Tbsp (30 ml) oil

1 ¾ cup (400 ml) canned crushed tomatoes (about half a 798 ml can)
1 cup (250 ml) whipping cream or coffee cream (18% milk fat)

Sides and toppings of your choice: cooked rice, naan bread, cucumber slices or other veggies, chutney, chopped cilantro

Directions

Cut the chicken into bite-sized pieces. Peel and dice the sweet potatoes.
Heat 1 Tbsp oil in a large heavy-bottomed pot over medium-high heat. Add the chicken pieces. Cook and stir the chicken until golden brown and no longer pink inside when you cut into a piece, about 8-10 minutes. Carefully remove the chicken from the pot and set aside.
Make the sauce while the chicken cooks. Peel and mince the onion and the garlic if using fresh. Mix the garlic powder (if using), paprika, turmeric, cumin, coriander, and garam masala with the water in a small bowl.
Place the pot back on the burner over low heat. Add 2 Tbsp oil, onions, and minced garlic if using. Cook and stir for 2-3 minutes, until the onions are beginning to soften. Pour in the spice mix and cook until the water has evaporated and the oil starts to glisten on the surface, about 5 minutes.
Add the tomatoes, cream, and sweet potatoes and increase the heat to medium-high. Bring the sauce to a boil, then reduce the heat to medium-low and continue to cook, stirring once in a while, until the sweet potatoes are tender. Add the cooked chicken along with any juices in the bowl.
Serve the butter chicken with rice or naan bread and the toppings of your choice. Refrigerate leftovers promptly and store for up to three days or freeze for longer storage.

Notes

This classic creamy curry, developed with recipe contributor Vijay Luxmi Maharaj, has been a huge hit with students. Sweet potatoes add an extra boost of locally grown flavour. To make a delicious vegetarian dish, substitute 2 (540 ml) cans of drained chickpeas for the chicken. Half chicken and half chickpeas is also delicious—try it and see what you think. If you’re serving this dish with rice, remember to start it before you make the Butter Chicken!

Bring the recipe into your home, classroom, or community

Hungry for something fun? Get cooking with our cookbook What’s for Lunch? Nova Scotia Recipes to Cook and Enjoy Together. Explore the recipes with your family at home! If you’re an educator, check out our Recipes for Learning resources that bring food literacy to life through engaging cooking videos and hands-on classroom activities.