order online
weekly specials
For the Love of Cooking
|Recipes and Resources for Making Great Food
Advanced Search
My Recipe Box
May We Recommend
Thanksgiving Leftover Egg Rolls
My Recipes
My Shopping List
+ Add to Shopping List
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
My Recipe Box
Recipes
Shopping List
Indian Butter Chicken
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Ingredients:
| 1-1 1/2 lbs Boneless Skinless Chicken Breasts, cut into 1-inch pieces |
| 2 Tbsp Vegetable Oil |
| 1 Tbsp Butter |
| 1 Yellow Onion, diced |
| 1 1/2 Tsp Fresh Ginger, minced |
| 3 Garlic Cloves, minced |
| 4 Tbsp Tomato Paste |
| 1 Tbsp Garam Masala |
| 1 Tsp Chili Powder |
| 1 Tsp Cumin |
| 1 Tsp Salt |
| 1/4 Tsp Black Pepper |
| 1 Cup Heavy Cream |
| Naan Bread, for serving |
| Basmati Rice, for serving |
Directions:
- Add the butter and oil to a large skillet or Balti dish and heat over medium-high heat. Add the onions and cook until translucent, about 3-4 minutes. Stir in the ginger and garlic and continue to cook for 30 seconds.
- Add the chicken, tomato paste, garam masala, chili powder, cumin, salt, and pepper. Stir to combine. Cook for 6-7 minutes or until the chicken is cooked through and an internal temperature of 165 degrees F is reached.
- Add the heavy cream and stir to combine. Reduce the heat to low and let simmer for 8-10 minutes, stirring occasionally.
- Make the rice according to package instructions while the sauce simmers.
- Serve the chicken over basmati rice with a side of naan bread. Enjoy!
Similar Recipes :
©2025 Knowlan's Super Markets Inc. Website By: DW Green Co. All rights reserved.
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.