Butter Chicken



  • 2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons curry powder
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon finely chopped ginger root
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon curry powder
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon salt
  • 2 cups tomato puree
  • 2 tablespoons butter
  • 1/2 cup heavy cream or evaporated milk

Steps to Make It

  1. In a medium bowl, place the chicken pieces and sprinkle with lemon juice, olive oil, and 2 teaspoons curry powder. Toss to coat the chicken and set aside.

  2. In a heavy skillet, cook onion, garlic, and ginger in 1 tablespoon olive oil and 1 tablespoon butter over medium heat until fragrant, about 4 minutes. Add 1 tablespoon curry powder, pepper, salt, tomato puree, and 2 tablespoons butter and simmer for 5 minutes, stirring frequently.

  3. Stir the marinated chicken pieces into the sauce in the skillet. Bring back to a boil, then reduce the heat and simmer for about 11 to 15 minutes until the chicken is thoroughly cooked to 165°F as tested with a meat thermometer. Stir in heavy cream or milk and serve Butter Chicken over hot cooked rice (basmati, if you can).

  4. And season to taste. No recipe can be all things to all people. If you like mild dishes, reduce the curry powder. If you like it spicy, add more curry powder and think about adding jalapeno peppers or habaneropeppers.

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