Easy Butter Chicken

It's only fair to share...Pin on PinterestShare on FacebookShare on RedditTweet about this on TwitterEmail this to someoneShare on Yummly

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 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.
It's only fair to share...Pin on PinterestShare on FacebookShare on RedditTweet about this on TwitterEmail this to someoneShare on Yummly