Butter Chicken (Indian Style)

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.

Butter Chicken

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