Easy Butter Chicken

Ingredients, for 4 servings
2 lb boneless, skinless chicken breast (910 g), cubed
salt, to taste
pepper, to taste
2 teaspoons chili powder, divided
½ teaspoon turmeric
6 tablespoons butter, divided
1 ½ cups yellow onion (225 g), diced
3 teaspoons garam masala
1 teaspoon cumin
1 teaspoon cayenne pepper
1 tablespoon ginger, grated
3 cloves garlic, minced
1 cinnamon, 3 inch (8 cm) stick
14 oz tomato sauce (395 g)
1 cup water (240 mL)
1 cup heavy cream (240 mL)
rice, for serving
bag of baby carrots
Directions
  • 1 In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
  • 2 Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
  • 3 Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
  • 4 Add the tomato sauce and bring to a simmer.
  • 5 Add the water and cream and return to a simmer.
  • 6 Add the baby carrots.
  • 7 Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
  • 8 Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
  • 9 Serve the chicken over rice and garnish with cilantro