Ingredients: |
Ingredients: 1 cup butter, divided (2 tbsp of butter)
1 onion, minced
1 tbs minced garlic
1 can tomato sauce (15 oz)
3 cups heavy cream (1 can of coconut cream)
2 tsp salt
1 tsp cayenne pepper
1 tsp garam masala
1 1/2 to 2 pounds skinless , boneless chicken
breast cut into bite -sized chunks
2 tbs vegetable or coconut oil (less works as well)
2 tbs tandoori masala
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Directions: |
Directions:Preheat oven to 375 F
Melt a few tbs of butter in a skillet over medium heat. Stir in onion and cook slowly until the onion
caramelizes to adark brown about 15 min.add the garlic, make sure it does not burn
Meanwhile melt the remaining butter in a saucepan
over med-high heat along with the tomato sauce,
heavy/coconut cream,salt,pepper,cayenne pepper
and garam masala.
Bring all to a simmer,then reduce heat to med-low.
Cover and simmer for 30 min. stirring occasionally.
Add the caramelized onion/garlic mixture.
While the sauce is simmering, toss cubed chicken
breast with vegetable oil until coated.
Season with tandoori masala and spread out
onto a baking sheet.
Bake chicken in preheated to 375 F oven
for about 12 min. until no longer pink in the center.
Once done, add the chicken to the sauce and simmer for 5 minutes before serving.
Best with jasmine rice or on lettuce leaves.
(Coconut cream has 15 g of fat and is non-dairy with a pleasant thick and creamy taste)
Adjustment:
I have made it and it was creamy tasting without
all the fat for frying the onions or coating the chicken pices befor they go into the oven. |
This recipe for Easy Indian Butter Chicken is from