Butter Chicken
This Easy Butter Chicken recipe brings same rich flavors of your favorite Indian restaurant to your own kitchen in no time at all.
Servings: 6
Calories: 550kcal
Ingredients
- 2 pounds boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- ½ cup butter
- 2 onions chopped
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 2 teaspoons garam masala
- ¼ teaspoon cinnamon
- 1 teaspoon paprika
- 28 oz can crushed tomatoes
- 1 cup heavy cream
- Cilantro or parsley for garnish
Instructions
- Place the chicken in a large bowl.Drizzle with the vegetable oil.
- Sprinkle the curry powder over top and toss until the chicken pieces are coated. Set aside.
- In a Dutch oven or large skillet melt 2 tablespoons of the butter over medium-low heat. Add the chopped onions and cook until they begin to caramelize, about 10 minutes.
- Add the garlic and cook for 1 minute.
- Add in the salt, cayenne pepper, gram masala, cinnamon and paprika and cook, stirring constantly, for an additional 1 minute.
- Add the butter and cook until it has melted.
- Stir in the crushed tomatoes then add the cream. Bring to a simmer.
- Add the chicken to the sauce, cover and simmer for 30 minutes, stirring occasionally.
- After simmering for 30 minutes, check a piece of the chicken to be sure that it is cooked through and no longer pink inside.
- Serve over a bed of basmati rice garnished with cilantro or parsley.
Nutrition
Calories: 550kcal | Carbohydrates: 16g | Protein: 36g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 873mg | Potassium: 1078mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1699IU | Vitamin C: 18mg | Calcium: 101mg | Iron: 3mg