Butter Chicken and Rice with Garlic Chinese Long Beans

chicken, kid friendly, easy, quick

Butter Chicken

Print Grocery List Print Recipe
Serves: 4 Total Time: 40 minutes


  • 2 tablespoons butter
  • 4 onions, minced
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 4 teaspoons coriander powder
  • 2 teaspoons chili powder
  • 1/2 teaspoon turmeric powder
  • 2 tomatoes, pureed
  • 2 tablespoons tomato paste
  • 2 large pinches dried fenugreek leaves (you can find this in the organic section of your grocery store)
  • 2 cup of milk
  • 2 pounds of boneless, skinless chicken thighs, cubed
  • 2 teaspoons garam masala
  • 6 tablespoons heavy cream
  • Cilantro and Lime to garnish



In a Dutch Oven, over medium low heat, melt the butter. When the butter starts to sizzle, add the minced onions and cook until golden brown. This should take about 20 minutes. If the onions start to brown too quickly, turn the heat down. You want the onions to be nice and caramelized before adding the other ingredients. This will add a deep, rich flavor to the sauce.


When the onions are golden brown, turn the heat back up to medium high and add the garlic, ginger, coriander power, chili powder, turmeric, and salt. Cook until the spices become fragrant, about 1-2 minutes. You’ll be able to easily smell the fabulous aroma they create!


Add the pureed tomato and tomato paste and bring the mixture to a simmer. Once it starts simmering add the dried fenugreek leaves, milk, and chicken. Cover and continue simmering for about 10 minutes until the chicken is cooked through. Stir occasionally while it simmers. When the chicken is fully cooked, remove the lid and continue to simmer for another 1 -2 minutes. Add the garam masala and cream. Stir and keep on low heat.


Season to taste with salt and pepper. Garnish with freshly chopped cilantro and a generous squeeze of lime.  Serve over your favorite rice --- brown, sticky (my family's personal favorite!), or couscous would all work.

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