Ingredients
Chicken and Vegetables
- 4 cups shredded rotisserie chicken
- 1 onion, diced
- 6 garlic cloves, pressed
Spices and Seasonings
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1 tbsp ginger paste or 1 tsp dried ground ginger
- 2 tsp ground cumin
- 1 tsp salt
Liquids and Dairy
- 1/4 cup butter
- 56 oz crushed tomatoes (2 large cans)
- 1 cup heavy cream
Instructions
- Sauté aromatics: In a large stock pot, melt the butter over medium heat until hot. Add the diced onion and pressed garlic cloves, sautéing until the onions become translucent, about 3–5 minutes.
- Add tomatoes and spices: Pour in the crushed tomatoes, then stir in garam masala, curry powder, ground cumin, and ginger paste (or dried ginger). Mix well to combine all flavors.
- Simmer the sauce: Reduce heat and let the mixture simmer gently for 10 minutes, allowing the spices to infuse the sauce. Optionally, use an immersion blender after simmering to blend the sauce until smooth for a creamier texture.
- Incorporate cream and chicken: Slowly stir in the heavy cream to fully combine, then add the shredded rotisserie chicken to the pot. Heat through gently without boiling.
- Serve and garnish: Remove from heat and garnish with fresh cilantro if desired. Serve the butter chicken warm over steamed rice or with naan bread for a complete meal.
Notes
- You can substitute ginger paste with 1 tsp dried ground ginger if fresh is unavailable.
- For a lighter version, use half-and-half or coconut milk instead of heavy cream.
- Using pre-cooked rotisserie chicken greatly reduces preparation time.
- Optionally blend the sauce for a smoother texture using an immersion blender.
- Serve with basmati rice or naan for an authentic dining experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
