Butter chicken is full of flavor. The creamy sauce is a combination of pepper, cloves, cinnamon, cumin and cardamon.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
- 1/2 onion chopped
- 1 Tbsp minced ginger
- 2 cloves garlic minced
- 1 jalapeno pepper seeded and chopped
- 1 Tbsp olive oil
- 2 tsp garam masala
- 1 tsp chili powder if extra heat is desired
- 1 6 oz. can tomato paste
- 2 C chicken broth
- 1/2 C half and half
- 3 chicken breast boneless, skinless, cut into pieces
- 1/2 tsp pepper
- 1 tsp salt
- 1/4 C butter
- cilantro chopped
In a large pan saute onion, ginger and jalapeno pepper in oil.
Stir until onion is lightly browned about 5 minutes. Add in garlic, garam masala and chili powder (if desired). Saute for 2-3 minutes.
Put mixture into blender. Add in tomato paste and chicken broth and pulse until smooth.
Put mixture back in pan and add in half and half. Bring to a boil and simmer for 5-10 minutes.
In another pan heat 1 Tbsp butter over high heat and add in chicken that has been salted and peppered.
Cook until chicken is no longer pink.
Add in sauce and stir. Cook for 3-4 more minutes.
Add in 3 Tbsp butter and stir until melted.
Serve over rice. Squeeze lime juice over mixture and garnish with chopped cilantro.
Calories: 285kcal | Carbohydrates: 9g | Protein: 26g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 1150mg | Potassium: 864mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1005IU | Vitamin C: 18mg | Calcium: 50mg | Iron: 1.6mg