Butter Chicken
300kcal
Ingredients
- 2 onions finely chopped
- 1 bulb garlic minced
- 3 TBS butter
- 1 can (640 ml) 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 tomato paste or 1 small can
Method
- In a bowl, toss the chicken with the oil, tandoori masala, and salt; let rest for at least 1 hour.
- Melt butter in a large pot or Dutch oven.
- Slowly sauté onions and garlic in the butter until caramelized, about 15 minutes.
- Remove the caramelized onions and garlic from the pot and set aside.
- Add tomato sauce, whipping cream and garam masala to the pot and slowly bring to a near-boil.
- Once the sauce is simmering, add the marinated chicken.
- Stovetop method: continue to simmer at very low heat with no lid.
- After 60 minutes of simmering, add the reserved onions and garlic back into the pot.
- Simmer for another 60 minutes, stirring often, until chicken is cooked through and sauce has thickened. If needed, thicken with a cornstarch slurry before serving.
- Serve immediately over basmati rice with naan on the side.
Nutrition
Calories300kcalCarbohydrates10gProtein25gFat18gSaturated Fat9gCholesterol85mgSodium700mgPotassium450mgFiber2gSugar6gVitamin A500IUVitamin C6mgCalcium80mgIron2.5mg
Notes
Phenomenal meal. Thigh meat works but can crumble with long cooking—use breast meat for long cooks. If using thighs, reduce cook time by about 1 hour. You may need a cornstarch slurry to thicken before serving.