- 1
- 30 mins
Ingredients
- 1/2 cup butter (divided)
- 1 cup white onion (chopped)
- 1 tbsp garlic (minced)
- 1 tsp fresh ginger (grated)
- 2 tsp lemon juice
- 1 tbsp + 1 tsp garam masala (divided)
- 1 tsp turmeric
- 1 tsp cayenne pepper (divided)
- 1/2 tsp salt (divided)
- 1 (15 oz) can tomato sauce
- 1 (8 oz) can tomato paste
- 1 cup plain yogurt
- 1 cup heavy cream
- 1 1/2 lbs boneless, skinless chicken breasts or thighs (cubed)
Preparation
Step 1
Heat 2 tbsp butter in a large saucepan over medium high heat.
Saute the onion 4-5 minutes, add the garlic and ginger, saute 1 minute.
Stir in ¼ cup butter, lemon juice, 1 tbsp garam masala, 1 tsp turmeric, ½ tsp cayenne pepper, ¼ salt, tomato sauce, tomato paste, yogurt and heavy cream.
Reduce heat to low, cover and simmer for 10-15 minutes.
While the sauce is simmering, heat the remaining 2 tbsp butter in a large skillet over medium heat, add the chicken, season with the remaining 1 tsp garam masala, ½ tsp cayenne and ¼ tsp salt, cook until lightly browned, about 10 minutes.
Add the chicken to the sauce and simmer for 5-10 minutes.
Serve the butter chicken over rice with a side of naan. I mix a little lemon juice and fresh cilantro into my rice before serving. For the naan, I purchase the original Stonefire Naan at the grocery store, then brush it with butter and sprinkle minced garlic and cilantro over each piece, then place in the oven at 350°F for about 5 minutes.
Pull it apart and dip it in the butter chicken sauce, O-M-G good!