Ingredients:
1 cup butter (divided)
1 onion, minced
1 tbsp garlic, minced
1 (15-oz.) can tomato sauce
3 cups heavy cream
2 tsp. salt
1 tsp. cayenne pepper
1 tsp. garam masala
1 1/2 lb. chicken breast - boneless, skinless, cut into bite sized chunks
2 tbsp vegetable oil
2 tbsp tandoori masala
Cooking Instructions
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, toss cubed chicken breast in a pan with vegetable oil until coated, season with tandoori masala and cook covered over medium heat, turning as needed until cooked through. Next, 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 and add cooked chicken. Reduce heat to medium-low. Cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions. Yumm!
Note: (Indian Butter Chicken) If you prefer your food less spicy, reserve the cayenne pepper and add it "to taste" at the end. This recipe can also be made with half-and-half in place of the cream. Nifty-Chicken recommends adding additional tandoori masala to the sauce. This recipe is delicious served over rice (esp. jasmine rice) or with toasted Indian / pita bread.
1 cup butter (divided)
1 onion, minced
1 tbsp garlic, minced
1 (15-oz.) can tomato sauce
3 cups heavy cream
2 tsp. salt
1 tsp. cayenne pepper
1 tsp. garam masala
1 1/2 lb. chicken breast - boneless, skinless, cut into bite sized chunks
2 tbsp vegetable oil
2 tbsp tandoori masala
Cooking Instructions
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, toss cubed chicken breast in a pan with vegetable oil until coated, season with tandoori masala and cook covered over medium heat, turning as needed until cooked through. Next, 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 and add cooked chicken. Reduce heat to medium-low. Cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions. Yumm!
Note: (Indian Butter Chicken) If you prefer your food less spicy, reserve the cayenne pepper and add it "to taste" at the end. This recipe can also be made with half-and-half in place of the cream. Nifty-Chicken recommends adding additional tandoori masala to the sauce. This recipe is delicious served over rice (esp. jasmine rice) or with toasted Indian / pita bread.
