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.
Servings: 3 serving
Ingredients
- 1 tbsp chili 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 breast boneless, skinless, chopped into bite size pieces
- 28 oz tomato crushed
- basmati rice 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.
