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