{"id":365,"date":"2026-01-03T03:09:53","date_gmt":"2026-01-03T03:09:53","guid":{"rendered":"https:\/\/abzug.org\/recipes\/?p=365"},"modified":"2026-01-03T03:09:53","modified_gmt":"2026-01-03T03:09:53","slug":"butter-chicken","status":"publish","type":"post","link":"https:\/\/abzug.org\/recipes\/2026\/01\/03\/butter-chicken\/","title":{"rendered":"Butter Chicken"},"content":{"rendered":"

Neatly appropriated from Jennifer Segal's Once Upon A Chef<\/strong>
\nLink: <\/p>\n

Serves: 4
\nPrep Time: 20 Minutes
\nCook Time: 25
\nTotal Time: 45 Minutes<\/p>\n

\n

Ingredients<\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Amounts<\/th>\nIngredients<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
1 \u00bd lbs<\/td>\nChicken tenderloin<\/td>\ntendons trimmed, cut into 1 \u00bd-inch pieces<\/td>\n<\/tr>\n
1 \u00bc tsp<\/td>\nSalt<\/td>\n<\/td>\n<\/tr>\n
2 tsp<\/td>\nGaram masala<\/td>\n<\/tr>\n
3 Tbsp<\/td>\nAll-purpose flour<\/td>\n<\/tr>\n
2 Tbsp<\/td>\nUnsalted butter<\/td>\n<\/tr>\n
1 Tbsp<\/td>\nVegetable oil<\/td>\n<\/tr>\n
1<\/td>\nYellow onion<\/td>\nmedium, finely chopped<\/td>\n<\/tr>\n
1 \u00bd Tbsp<\/td>\nFresh ginger<\/td>\nfinely chopped<\/td>\n<\/tr>\n
1 tsp<\/td>\nGround coriander<\/td>\n<\/tr>\n
1 \u00be<\/td>\nGround cumin<\/td>\n<\/tr>\n
\u215b tsp<\/td>\nCayenne pepper<\/td>\noptional<\/td>\n<\/tr>\n
1 (8-oz) can<\/td>\ntomato sauce<\/td>\n<\/tr>\n
1 cup<\/td>\nHeavy cream<\/td>\n<\/tr>\n
\u00be tsp<\/td>\nSugar<\/td>\n<\/tr>\n
\u00bc tsp<\/td>\nFreshly ground black pepper<\/td>\n<\/tr>\n
3 Tbsp<\/td>\nWater<\/td>\n<\/tr>\n
3 Tbsp<\/td>\nFresh cilantro<\/td>\nFresh and optional<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n

Instructions<\/h3>\n
    \n
  1. \n

    Pat the chicken dry with a paper towel. In a medium bowl, sprinkle the chicken pieces evenly with \u00be tsp of the salt and one teaspoon of the garam masala: toss to coat evenly. Add the flour and toss again, making sure the chicken is well coated.<\/p>\n<\/li>\n

  2. \n

    In a large (12-inch) nonstick skillet, heat 1 tablespoon of the butter and the oil over medium-high heat. When the fat is hot and shimmering, add the chicken in a single layer and cook, without stirring, until the chicken is lightly golden on the underside, about 3 minutes.<\/p>\n<\/li>\n

  3. \n

    Using tongs, turn the chicken pieces over and cook until just cooked through, 2 to 3 minutes more. Transfer the chicken to a plate.<\/p>\n<\/li>\n

  4. \n

    Melt the remaining tablespoon of butter in the same skillet over medium heat. Add the onion and ginger and cook, stirring frequently until softened, 3 to 4 minutes. If the onion starts to brown, reduce the heat. <\/p>\n<\/li>\n

  5. \n

    Add the coriander, cumin, cayenne, and remaining teaspoon of garam masala; stir and cook 1 minute more. <\/p>\n<\/li>\n

  6. \n

    Add the tomato sauce, cream, sugar, pepper, water, and the remaining \u00bd tsp salt. Bring to a gentle boil, then reduce the heat and simmer, uncovered, until slightly thickened, about 3 minutes.<\/p>\n<\/li>\n

  7. \n

    Return the chicken to the sauce and simmer just a few minutes until the chicken is warmed through. <\/p>\n<\/li>\n

  8. \n

    Taste the sauce and adjust the seasoning as necessary. Sprinkle with cilantro and serve with rice and mango chutney as desired.<\/p>\n<\/li>\n<\/ol>\n

    Tips<\/h3>\n