Butter Chicken Masala
A Taste of India from Kang's Kitchen
- 4-6 skinless, boneless chicken breasts (cut into cubes)
- 1 1/2 teaspoon turmeric
- 2 teaspoons masala
- 1 sq. inch fresh ginger
- 1/4 teaspoon red pepper (**1)
- 1/4 teaspoon cumin
- salt and pepper (to taste)
- 2 tablespoons oil
- 1 large onion
- 1 small can tomato sauce (**2)
- 3-4 cloves garlic
- 1/2 cup butter
- 1 cup half and half (**3)
- cooked rice
Cut chicken into cubes.
Place chicken into a oven proof pan with oil and bake at 425 degrees for 15 minutes
Add chopped onion and garlic to a pan with a drizzle of oil. Cook until they are soft.
In a bowl mix masala, paprika, turmeric, cumin, salt and pepper to taste, and red pepper. Add to softened onions and garlic and stir for a couple of minutes.
Add the square of ginger.
Add your tomato sauce. Stir. Add water if this sauce is too thick.
Add sauce to the chicken while still in the pan.
Add the half and half
Add the divided stick of butter and stir in slowly until thoroughly blended.
Serve over rice
**1 use more depending on how spicy you would like your butter chicken
**2 steam peel tomatoes and strip out seeds, simmer, then puree – for those on a lectin restriction
**3 substitute coconut milk, which I prefered
The original recipe presented: