Butter Chicken
Course: Chicken, Recipes
Servings
10 servings
Prep time
30
minutesCooking time
2
hoursCalories
300
kcalTotal time
2
hours30
minutesIngredients
2 Onions, finely chopped
1 bulb of Garlic, minced
3 TBS Butter
1 640 ml Can of Tomato Sauce
1 litre Whipping Cream
1 1/2 TSP Salt
4 TBS Tandoori Masala
2 TBS Garam Masala
6 Chicken breasts cut into bite-sized pieces
2 TBS Vegetable Oil
3 TBS – 1 Small Can Tomato Paste
Directions
- In a bowl, toss the chicken with the oil and Tandoori Masala and salt and let rest for one hour minimum.
- Melt butter in a large pot or Dutch Oven
- Slowly sautee onions and garlic until caramelized (about 15 minutes)
- Remove onions and garlic, set aside
- Add tomato sauce, Cream and Garam Masala, slowly bring to near-boil
- Once the sauce is simmering, add the chicken.
- Stove Top Method:
- Continue to simmer at very low heat, with no lid.
- After 60 minutes, add the onions and garlic
- Simmer for another 60 minutes, stirring often.
- Serve immediately over basmati rice and along with Naan bread
Notes
- Phenomenal meal. So so so good.
- Thigh meat is nice but it crumbles in this recipe. Stick with breast meat for a long cook. If using thighs, reduce cook time by one hour.
- You might need a corn starch slurry to thicken it up before serving.
- Updated in 2023
