This chicken is so good! Butter chicken is one of my husband’s favorite foods. I was therefore very excited that he gave this recipe two thumbs up!

Even though this recipe uses a lot of spices, it’s not hot spicy. Most of the spices used add a variety of savory flavors and sweetness, not heat. If you like your food really hot, make sure to add more cayenne pepper.

The coconut milk, tomatoes and spices create an irresistible sauce. Make sure to make a batch of basmati rice to go along with this. The rice helps to soak up that delicious sauce so that none goes to waste. Naan bread is also so good with this.

 This recipe is not only delicious but it’s easy to make. I love that combination. It also warms up well so you can double the recipe if you want extra leftovers. I hope you enjoy this as much as we did!

Ingredients

• 6 tablespoons butter, divided
• 2 pounds boneless, skinless chicken breasts, diced in 1 inch cubes
• 3 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 2 tablespoons dried minced onion
• 1 tablespoon garam masala
• ½ teaspoon ground fenugreek
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper (add more if you want it spicier)
• 1 tablespoon sugar
• 1- 15 ounce can tomato sauce
• 1- 14 ounce can coconut milk

Instructions

Melt 2 tablespoons of butter over medium heat. Add the chicken, ginger and garlic and saute until the chicken is cooked and lightly browned. Add the rest of the seasonings and cook for a couple minutes, making sure to stir frequently so it doesn’t burn. Add the tomato sauce, coconut milk and remaining butter and simmer for about 20 minutes. Salt to taste.