Recipe for Winter Comfort Butter Chicken from Dairy Farmers of Ontario

Dairy Farmers of Ontario brings us this recipe for Winter Comfort Butter Chicken, a rich and cozy dish featuring tender yogurt-marinated chicken simmered in a creamy, spiced tomato sauce. Served over rice with warm naan, it’s the perfect cold-weather comfort meal.

Winter Comfort Butter Chicken

Ingredients:

For Marinade

• ⅔ cup (160 mL) local plain yogurt (full fat)
• 1 tbsp (15 mL) lemon juice
• 1 tbsp (15 mL) finely grated fresh ginger
• 3 cloves garlic, finely grated
• 2 tsp (4 g) garam masala
• 1 tsp (2 g) turmeric
• 1 tsp (2 g) ground coriander
• 1 tsp (2 g) paprika (or mild chili powder)
• ½ tsp (1 g) ground cumin
• 1 tsp (2 g) salt
• 1 lb (450 g) boneless skinless chicken thighs, cut into bite-size pieces

For Sauce

• 2 tbsp (30 mL) vegetable oil
• 3 tbsp (45 mL) local butter
• 1 large white onion, finely diced
• 2 cloves garlic, finely grated
• 2 tsp (4 g) finely grated fresh ginger
• 2 tsp (4 g) garam masala
• 1 tsp (2 g) ground cumin
• 1 tsp (2 g) ground coriander
• 1 tsp (2 g) paprika (or mild chili powder)
• 2 cups (500 mL) tomato passata (or pureed tomatoes)
• ½ cup (125 mL) water
• ¾ cup (180 mL) local whipping cream, at room temperature
• 1 tbsp (15 mL) sugar
• 1 tsp (2 g) salt (adjust to taste)
• Cooked rice, chopped cilantro, and naan or flatbreads, to serve

Directions:

1. Marinate the Chicken: In a bowl, whisk together the yogurt, lemon juice, ginger, garlic, garam masala, turmeric, coriander, paprika, cumin, and salt. Add the chicken and toss to coat well. Cover and refrigerate for at least 30 minutes (or up to overnight).
2. Cook the Chicken: Heat 1 tbsp (15 mL) of the oil in a large skillet over medium-high heat. Add the chicken in a single layer (cook in batches if needed) and sear until lightly browned and mostly cooked through, 5–7 minutes. Transfer to a plate.
3. Build the Butter Base: Reduce heat to medium. Add the remaining 1 tbsp (15 mL) oil and the butter to the same skillet. Once melted, add the onion and cook, stirring often, until soft and golden, 6–8 minutes.
4. Toast the Spices: Stir in the ginger and garlic and cook 30 seconds until fragrant. Add garam masala, cumin, coriander, and paprika and stir for 30–45 seconds to bloom the spices.
5. Simmer the Sauce: Pour in the tomato passata and water. Stir well and bring to a gentle simmer. Cook 8–10 minutes, stirring occasionally, until the sauce thickens slightly and deepens in colour.
6. Make it Creamy: Reduce heat to low. Slowly stir in the whipping cream until the sauce turns silky and rich. Add sugar and salt, then taste and adjust seasoning as needed.
7. Finish and Serve: Return the chicken (and any juices) to the pan and simmer 3–5 minutes until fully cooked and coated in sauce. Serve over rice with cilantro and warm naan or flatbreads.