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Butter Chicken Recipe

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This recipe for Butter Chicken is from The Scott Family Cookbook Project, 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:  
6 tbsp butter, divided
2 lbs boneless, skinless chicken cut into chunks (thighs are tastier than breasts)
1 yellow onion, diced
3 garlic cloves, minced
1 Tbsp garam masala
1 Tbsp fresh grated ginger 1 tsp chili powder (Indian or Asian chili)
1 tsp ground cumin
1/2 tsp cayenne pepper
1 1/2 cups tomato sauce (or 1 14 oz can)
2 cups cream
salt & pepper
Directions:
Directions:
Melt 2 Tbsp butter in a medium-high skillet, and brown the meat on all sides - do not overcook or the meat will be dry and tough - it doesn't need to be fully cooked at this step.
Melt another 2 Tbsp butter over medium heat and cook the onions for 3 minutes until starting to soften.
Add the garlic, garam masala, ginger, chili powder, cumin and cayenne. Stir to combine and cook for about a minute before adding the tomato sauce.
Note that the recipe is fairly spicy - if you prefer a more mild curry, halve the amount of spices.
Simmer for five minutes, then add cream and butter. Add chicken and simmer for 10-15 minutes. Keep heat low.
Season with salt and pepper (1/2 - 1 tsp salt).
Service garnished with lime and cilantro, alongside basmati rice and naan.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Delicious! Spicy and creamy.
Reduce amount of spices if you want a less spicy curry.

 

 

 

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