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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Butter Chicken Recipe

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This recipe for Butter Chicken is from The Carleton University Quidditch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. butter
1 onion, minced
1 tbsp. garlic, minced
1 (15 oz.) can tomato sauce
3 c. heavy cream
2 tsp. salt
1 tsp. cayenne pepper
1 tsp. garam masala
1 1/2 lb. chicken breast
2 tbsp. vegetable oil
2 tbsp. tandoori masala
Directions:
Directions:
Preheat oven to 375ºF.

Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.

Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.

While the sauce is simmering, cut up chicken breast into small cubes and toss with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.

Bake chicken in preheated oven until no longer pink in the centre, about 12 minutes. Once done, add the chicken to the sauce and simmer for 15 minutes before serving.
Personal Notes:
Personal Notes:
Serves 6. Ready in 1 hour.
Most groceries stores will have the speciality spices required for this recipes.

Gram Gram tip:
Goes well with basmati rice, naan bread, and steamed cauliflower.

 

 

 

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