This was really really really good. And it was very creamy, rich and filling. I served this by itself but I bet it would be great with Cauliflower Rice made with a touch of curry powder.
Well okay....I'll admit it but I won't show the picture - I tried to make the Indian style naan bread out of oopsie roll dough by frying it in coconut oil but it was a disaster. :(
Please be careful going down the list of ingredients. I accidentally put in too much garam masala (because I was going 1/2 tsp all the way down the line and oops...) and that seasoning is STRONG. I even went to brag to my Indian co-worker about making this dish and she said 'dang we don't even use garam masala-it's too strong!' So if you don't have any, don't feel like to you have to run out and buy some for this recipe.
TIP - tomato paste: I hate opening a can and having so much leftover. So, I measure it out in tablespoons and plop them on a paper plate (not touching) and put in the freezer, then when they're frozen, toss them together in a baggie and keep frozen until you need some. No waste and tomato paste is so good in many dishes.
makes 4 servings
2 tbsp butter
1 onion, finely diced
3 cloves garlic, crushed
1/2 tsp chili powder (use less if you don't like it too hot)
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp salt
1/4 tsp garam masala
14 oz uncooked chicken, cut into cubes (2 large chicken breasts)
3 1/2 oz tomato paste
3/4 cup of cream
parsley, fresh or dried
Mix all of spices together, then the add spices to the chicken cubes, mix and set aside. I did this all in a baggie and it was easy.
Melt the butter and fry the onion and garlic gently for 2 minutes. Add the spiced chicken and continue to fry gently for a further 5 minutes.
Add the tomato paste and cream and simmer gently for 5 minutes.
Sprinkle with parsley before serving to make it pretty.
Print the recipe: Butter Chicken