Butter Chicken
 
Prep time
Cook time
Total time
 
This recipe can be doubled. I like to freeze the extras in dinner size portions for easy weeknight meals.
Serves: 6 servings
Ingredients
  • 1 tbsp olive oil
  • 4 cloves crushed garlic
  • 1 onion diced
  • 4-6 boneless, skinless chicken breasts, cut into 2-inch pieces
  • 2 tbsp flour
  • 2 tbsp garam masala
  • 1 tsp curry powder
  • ½ tsp ginger powder
  • ½ tsp chili powder
  • 1 cup half-and-half (5%) cream (or 1 14oz can light coconut milk)
  • 1 cup tomato sauce
  • salt and pepper to taste
  • optional: fresh cilantro leaves, chopped
Instructions
  1. In a large pot or dutch oven, heat oil over medium high heat. Saute garlic and onion for 2-3 minutes or until onions become translucent. Add chicken and continue to cook for until chicken is no longer pink.
  2. In a small bowl, mix flour and spices. Toss with chicken in pot to coat, cooking for 1-2 minutes until fragrant.
  3. Stir in cream and tomato sauce. Bring mixture to a boil, then reduce heat and simmer for 1-2 hours. Stir frequently. Season with salt and pepper to taste.
  4. Serve over basmati rice with cilantro leaves on top.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2015/10/indian-butter-chicken.html