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recipe image Butter Chicken

Butter Chicken

Butter Chicken

This rich and delicious Butter Chicken recipe leans on the creamy, delicious, classic flavor of Country Crock® to warm the soul. Save those leftovers for our Naan Pizza recipe another day this week. Same ingredients, two delicious meals. #MorewithCrock

This rich and delicious Butter Chicken recipe leans on the creamy, delicious, classic flavor of Country Crock® to warm the soul. Save those leftovers for our Naan Pizza recipe another day this week. Same ingredients, two delicious meals. #MorewithCrock

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  • Preparation timePrep time15 min
  • Ready inReady in1 hr
  • ServingsPortionsPortions 4
  • DifficultyDifficultyMedium

Ingredients

For the chicken marinade:
  • 28 ounces boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 cup plain yogurt
  • 1 1/2 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 2 teaspoons garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
For the sauce:
  • 2 1/2 tablespoons Country Crock® Original Spread Country fresh taste Country crock original
  • 1 large onion, sliced
  • 1 1/2 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 14 ounce can crushed tomatoes
  • 1 teaspoon chili powder
  • 1 1/4 teaspoons salt
  • 1 cup heavy cream
  • 1 tablespoon sugar
For the basmati rice:
For garnish:
  • 1 bunch cilantro
  • 4 naan flatbreads

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. In a medium mixing bowl, combine chicken pieces with the yogurt and spices. Allow to marinate for a minimum of 30 minutes or an hour, or this can be left overnight in the refrigerator.
  2. In a large skillet, add 1 ½ tbsp Country Crock® Original Spread and chicken on medium-high heat. Cook the chicken until browned. About 3 minutes per side. Set aside and keep warm until ready to finish cooking in the sauce.
  3. In the same pan, heat the remaining Country Crock® Original Spread and sweat the onions, stirring with the browned bits from the pan for about 5 minutes.
  4. Add the garlic and ginger, sauté until fragrant. Then add the spices. Let cook for about a minute and stir occasionally.
  5. Add the crushed tomatoes and simmer for 15 minutes, stirring often until the sauce thickens and reaches a deep reddish brown color.
  6. Remove from heat, scoop mixture into a blender and blend until smooth. Add a little water, up to a ¼ cup. Work in batches if necessary.
  7. Pour the puréed sauce back into the pan. Stir the cream and sugar through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick.
  8. In a medium pot, bring the water, Country Crock® Original Spread, salt, and rice to a boil. Cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork when ready to serve.
  9. HOT TIP: Reserve 1 cup butter chicken in a heat-proof dish and set aside to cool. Store in the fridge to make Naan Pizza recipe another day this week.
  10. Garnish your butter chicken with chopped cilantro and serve with the basmati rice and a side of naan and green beans if desired.

What’s even better than using the same ingredients to make two delicious meals? Having someone make the grocery list for you. Here’s everything you need to make our Butter Chicken and Naan Pizza recipes:

  • 1 large onion
  • 1 bunch cilantro
  • 2 heads garlic
  • 2” knob ginger
  • 1 (45 oz.) package Country Crock Original Spread
  • 1 (8 oz) bag shredded pizza blend cheese
  • 1 cup of heavy cream
  • 1/2 cup plain yogurt
  • 28 oz boneless and skinless chicken breasts
  • 14 oz can crushed tomatoes
  • 1 cup basmati rice
  • 8 Naan flatbreads
  • Pantry spices: sugar, red chili powder, ground coriander, cumin, garam masala, turmeric, salt and pepper

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