20-MINUTE BUTTER CHICKEN

By RoketJSquerl

Ingredients

• Curry Sauce:
• 6 chicken thighs, cut into bite-sized cubes
• 2 Tbsp canola oil, divided
• 1 red bell pepper, chopped
• 1 onion, chopped
• 1/2 cup dates, chopped
• 1 cup whole milk
• 1/2 cup pistachio nuts, chopped roughly
• 1/4 cup fresh cilantro or parsley, chopped
• 1 cup puréed tomatoes
• 1 Tbsp sugar
• 1 Tbsp garlic, puréed
• 1 tsp tumeric powder
• 1 tsp ground cumin
• 1 tsp fresh grated ginger
• 1-1/4 tsp salt
• 1/4 tsp cinnamon

Preparation

Step 1

Instructions
Prepare Curry Sauce by mixing all ingredients in a bowl. Set aside.
Add 1 Tbsp canola oil to fry pan over medium-high heat. Add chicken pieces and cook, turning, about 4 minutes until cooked through and no pink is remaining. Remove from pan to another bowl and set aside.
To the same fry pan, over medium-high heat, add 1 Tbsp canola oil, bell pepper and onions. Sauté until just soft, about 4 minutes.
Add butter sauce, chicken and chopped dates. Stir to combine and simmer for 5-7 minutes.
Stir in milk and remove from heat.
Serve over steamed rice sprinkled with pistachio nuts and fresh herbs.

Instructions