Butter Chicken


Serve with fresh naan.

-- Serves
SKILL LEVEL 4 servings
1 large onion, coarsely chopped
2 cloves garlic, chopped
1-inch by 1-inch piece fresh ginger, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon black fine grind pepper
1/4 teaspoon ground cloves
1/4 teaspoon red crushed pepper
1 whole bay leaves
1 pound boneless, skinless chicken breasts
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
1 can (15 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon garam masala
3 tablespoons butter, cut into 4 slices
1/4 cup heavy cream
Combine onions, garlic, ginger, cinnamon, cardamom, black pepper, cloves, crushed red pepper, bay leaf and 2 tablespoons water in a blender or food processor.  Blend until smooth. 

Heat oil in a large skillet.  Cut up chicken into 1-inch pieces.  Brown chicken, turning once, and remove with slotted spoon to a bowl.  Refrigerate.

Reduce heat to medium and carefully pour in spice paste.  Stir and fry the paste for 5 minutes, stirring constantly.  Add tomato sauce, 1/2 cup water and salt; bring to a boil.  Cover, turn heat to very low and simmer gently 20 minutes, stirring occasionally.

Add the chicken, along with any juices; bring to a boil and simmer 20 minutes, stirring occasionally.  Stir in garam masala. Remove from heat and stir in butter and cream.  Serve with Basmati rice or naan.
Total Time
Cook Time 1 hour
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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