Top | Savory

Great Scott Butter Chicken!

(recipe, Anna Conley)



  1. 1 lb. skinless, boneless chicken breasts, cut into pieces (or leftover rotisserie chicken)
  2. drizzle of oil
  3. salt/pepper
  4. 1 to 2 Tbsp. butter
  5. 1 medium onion, diced
  6. 3 cloves of garlic, minced
  7. 1 0.5 tsp. cinnamon
  8. a dash or more of cayenne-optional
  9. 1 tsp. cumin
  10. 1 to 2 tsp. curry
  11. 1 tsp. garam masala
  12. 1 tsp. turmeric
  13. 1 tsp. ground coriander
  14. 1 14.0 oz. can chickpeas, rinsed and drained * see note
  15. 1 14.0 oz. can diced tomatoes
  16. ½ cup heavy cream or half & half
  17. ½ cup coconut milk (I use unsweetened)
  18. ½ cup tomato juice-optional (if you want to thin it out)
  19. handful golden raisins-optional
  20. prepared rice
  21. cilantro and yogurt-optional


  1. Prepare rice as directed and set aside.
  2. Heat large sauté pan over medium and add the oil, chicken pieces and salt/pepper. Cook until no longer pink and juices run clear and then stir in butter, onion, garlic, cinnamon, cayenne, cumin, curry, garam masala, turmeric and coriander, cook for a few minutes. Then, add chickpeas and tomatoes, turn the heat up slightly, stir and cook for 5 or so minutes. Then, stir in heavy cream or half & half, coconut milk, and optional tomato juice and allow to blend for a few more minutes. (I usually bring it to a slight boil at this point and turn it down once it has bubbled for a minute.) Toss in raisins, highly recommended, and simmer until they are plumped over medium heat. Serve over rice topped with cilantro and plain yogurt.
  3. * Make it as spicy or mild as you want by leaving out or putting less cayenne pepper. If you are not a fan of chickpeas, add diced potatoes when you add the butter and spices.