This Dutch oven butter chicken, made with boneless chicken thighs in a creamy, spiced tomato sauce is the ultimate cozy comfort food. It's perfect for enjoying on those cool-weather camping trips or at home. Make it in your Dutch oven over the fire or on the stovetop.
When the weather turns cool, we crave cozy comfort food on our camping trips, including Dutch oven soups, stews, and chili. But when we're busy exploring, and don't have hours to tend to a slow-cooked beef stew, this Dutch oven butter chicken recipe is the one we turn to again and again. It's ready in less than an hour and the creamy spiced sauce is so comforting that we're licking every last drop from our bowls.
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Ingredients and Substitutions
- Chicken thighs--I use boneless chicken thighs here because they're a little fattier and more flavorful than breasts. They're also less likely to dry out if you end up simmering your stew for a few extra minutes. You can substitute boneless breasts, if you prefer.
- Passata--This is a thick strained tomato sauce, which you can find at most large supermarkets. Alternatively, you can purchase passata online. If you can't find it, substitute tomato sauce, or puree a can of whole tomatoes in a blender.
- Spices--This recipe uses a blend of kashmiri chili powder, ground cumin, ground coriander, and garam masala. These spices can be found at large supermarkets or Indian grocers. If you can't find kashmiri chili powder, substitute with paprika and a pinch of cayenne or use another mild chili powder.
How to Make Butter Chicken in a Dutch Oven
1. Sauté the onion in the butter and oil until softened.
2. Add the garlic and ginger, and cook until fragrant.
3. Stir in the spices and cook until toasted.
4. Pour in the passata and whipping cream and bring to a simmer.
5. Season the chicken and stir it into the sauce.
6. Cover the Dutch oven and simmer until the chicken is cooked through. Season to taste.
FAQs
Yes. You can cook it on your camp stove or your stovetop at home. Follow the directions, using medium heat to sauté the onions, garlic, and ginger.
This comfort food meal needs some fluffy naan bread or homemade flatbread for dipping, or if you want to keep it gluten-free, serve it over rice. A drizzle of cream on top is always welcome.
Tips and Troubleshooting
- Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
- Leftover butter chicken can be stored in an airtight container in your fridge or cooler for up to 4 days. Reheat in a pot or Dutch oven over medium low heat until warmed through.
- This recipe is suitable for gluten-free diets.
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Recipe
Dutch Oven Butter Chicken
Equipment
Ingredients
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 teaspoons minced ginger
- 2 teaspoons garam masala divided
- ½ teaspoon Kashmiri chili powder
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- 3 cups passata
- 1 cup whipping cream
- 1 ½ pounds boneless chicken thighs (about 8) cut into bite-size pieces
- Salt and pepper
Instructions
- Prepare a campfire for cooking or set your camp stove for medium heat.
- Add the butter and oil to a large Dutch oven and set over the heat.
- When the butter is melted, stir in the onion and sauté until softened, about 8 minutes.
- Stir in the garlic and ginger, and cook until fragrant, about 30 seconds.
- Add 1 teaspoon garam masala, the chili powder, cumin, and coriander, and cook for 30 seconds more, stirring constantly.
- Pour in the passata and cream and bring the mixture to a simmer.
- Season the chicken all over with salt, pepper, and the remaining 1 teaspoon garam masala.
- Stir in the chicken, cover the Dutch oven and simmer until the chicken is cooked through and the flavors have come together, 15 to 20 minutes. Season to taste with salt and pepper and serve immediately.
Notes
- Protect your oven--Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
- Storage and reheating--Leftover butter chicken can be stored in an airtight container in your fridge or cooler for up to 4 days. Reheat in a pot or Dutch oven over medium low heat until warmed through.
- Dietary--This recipe is suitable for gluten-free diets.
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