Dutch Oven Butter Chicken
Take comfort food to the next level with this rich and creamy butter chicken recipe.
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.
Nutrition
Serving: 1 portionCalories: 506kcalCarbohydrates: 8gProtein: 31gFat: 39gCholesterol: 188mgSodium: 234mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!