Easy Butter Chicken

I’m pretty lazy, I won’t deny it (though I prefer the term “efficient”). So I’ve never been a fan of marinating. Also I don’t have a tandoor, so this is my laz- erm “easy” butter chicken.

Easy Butter Chicken

I'm pretty lazy, I won't deny it (though I prefer the term "efficient"). So I've never been a fan of marinating. Also I don't have a tandoor, so this is my laz- erm "easy" butter chicken.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 3 serving

Ingredients

  • 1 tbsp chilli powder
  • 1 tbsp ginger fresh, minced
  • 1 tbsp cumin powder
  • 1 tbsp cumin seeds
  • 1/3 cup butter
  • 1 - 2 tbsps fenugreek leaves
  • 1 tbsp chopped garlic
  • 1 tsp sugar
  • 1 cup heavy cream
  • 2 chicken breasts boneless, skinless, chopped into bite size pieces
  • 28 oz tomatoes crushed
  • basmati for serving
  • cilantro fresh, chopped for garnish
  • salt
  • pepper

Instructions

  • put the chicken in a large pan with oil, season with salt, pepper, cumin powder and 1/2 tbsp chilli powder. Cook until no longer pink, remove from pan and set aside.
  • Melt the butter in the pan, then add the garlic, ginger and cumin seeds. Saute til fragrant.
  • Put your rice on to boil so it's ready when the chicken is.
  • Add the tomatoes, sugar, cream and fenugreek leaves. Stir to combine and bring to a simmer. Return chicken to the sauce and continue to simmer for another 10 minutes or so.