Butter Chicken Masala
A Taste of India from Kang's Kitchen
Ingredients
- 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
Instructions
Chicken
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Cut chicken into cubes.
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Place chicken into a oven proof pan with oil and bake at 425 degrees for 15 minutes
Sauce
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Add chopped onion and garlic to a pan with a drizzle of oil. Cook until they are soft.
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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.
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Add the square of ginger.
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Add your tomato sauce. Stir. Add water if this sauce is too thick.
Butter Chicken
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Add sauce to the chicken while still in the pan.
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Add the half and half
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Add the divided stick of butter and stir in slowly until thoroughly blended.
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Serve over rice
Recipe Notes
**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:
