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Butter Chicken

71 faves | 2 recommends
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Related tags
low carb nut free indian
Nutrition per serving    (USDA % daily values)
CAL
897
FAT
266%
CHOL
158%
SOD
82%

Comments

My Favourite Butter Chicken Is My Mothers Recipe. I Have Had It In Indian Takeaway's And Indian Restaurant's But It Can't Beat My Mums Recipe Even Tho Shes Not Indian But Makes It Just The Same.
Joshua Watson   •  10 Jul   •  Report
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Ingredients for 6 servings

1 cup butter, divided

1 onion, minced

1 tablespoon minced garlic

1 (15 ounce) can tomato sauce

3 cups heavy cream

2 teaspoons salt

1 teaspoon cayenne pepper

1 teaspoon garam masala

1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks

2 tablespoons vegetable oil

2 tablespoons tandoori masala

Preparation

1.

Preheat oven to 375 degrees F (190 degrees C).

2.

Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.

3.

Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.

4.

While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.

5.

Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

View instructions at
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