Wednesday, June 27, 2012

Easy Indian Butter Chicken

I made this for dinner last night and it was very good.  If you can overlook for extreme amount of dairy fat, it's definitely worth the effort.  Matt really enjoyed this - he had a hard time stopping.  Good thing there were lots of leftovers.

Easy Indian Butter Chicken (6 servings)


  • 1 cup butter, divided
  • 1 onion, minced
  • 1 tablespoon minced garlic
  • 1 (15 ounce) can tomato sauce
  • 3 cups heavy cream
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
  • 2 tablespoons vegetable oil
  • 2 tablespoons tandoori masala

I used Jane's broiled chicken recipe:  rub tandoori spices and some salt on chicken breasts and broil on high for 4-5 minutes per side.  Take out of oven and tent for 10-15 minutes.  The chicken is perfect!

  1. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
  2. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
  3. Cut or shred broiled chicken breasts and add to sauce.

We served over brown rice.

1 comment:

Jan said...

Yummy! Next time I think I will use less butter and condensed milk instead of heavy cream. Love me some Indian food!