• Tips From Pips

Indian Butter Chicken

Updated: Aug 3




Ingredients: (Makes 4 servings)


• 2 lb. boneless, skinless chicken tenders (or breast), cubed

• 2 teaspoons chili powder, divided

• ½ teaspoon turmeric

• 6 tablespoons butter, divided

• 1 ½ cups yellow onion, diced

• 3 teaspoons garam masala

• 1 teaspoon cumin

• 1 teaspoon cayenne pepper

• 1 tablespoon ginger, grated

• 3 cloves garlic, minced

• 1 cinnamon, (3 inch) stick

• Salt, pepper

• 14 oz tomato sauce

• 1 cup water

• 1 cup heavy cream

• Rice

• Parsley for garnish


Directions:

• In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and turmeric. Let sit for 15 minutes to marinate.

• Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.

• Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.

• Add the tomato sauce and bring to a simmer.

• Add the water and cream and return to a simmer.

• Return the chicken to the pot, cover, and simmer for another 15-20 minutes.

• Serve the chicken over rice. Garnish with parsley if desired.



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