Easy Indian Butter Chicken

SUBMITTED BY: mn PHOTO BY: HeyBeckyJ

"This is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick or too thin. The level of salt and spices can be suited to your taste. Garam and tandoori masala can be found in the ethnic aisle of your grocery store."

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

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

READ REVIEWS (27)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
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.
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.
While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 1, 2007 by Naomi

This recipes was delicious! I made a few changes, mostly to keep the number of pans down. I carmelized the onions in a large pan, then I added the rest of the butter, tomato sauce, cream, and spices and simmered (on EXTREMELY low heat) for about 10 minutes. Then I added the ckicken bits right into the sauce mixture (without tandoori masala) and let it simmer on low for about 25 more minutes until the chicken was done, being careful not to boil the cream. The chicken was tender and the sauce was delicious. I served it over basmati rice and garnished with fresh cilantro. My husband loved it! One of the best Indian recipes I've found.

13 users found this review helpful

Reviewed on Mar. 6, 2008 by mn

I originally submitted this recipe. I've been experimenting and have found a healthier low fat version that's just as delicious: 1/4 butter (instead of 1 cup) and 1 can of evaporated skim milk (instead of cream). Turns out lighter but just as delicious. I've also used white fish, scallops and prawns in place of the chicken sometimes!

11 users found this review helpful