Butter Chicken
Author: Alberta Chicken Producers
Recipe type: Main Dishes
Prep time:
Cook time:
Total time:
Serves: 6
- 2 lb boneless, skinless chicken breast, cut into bite sized pieces
- 2 tbsp lemon juice
- 2 tbsp canola oil
- 2 tsp curry powder
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp finely chopped ginger root
- 1 tbsp canola oil
- 1 tbsp butter
- 1 tbsp curry
- ⅛ tsp white pepper
- ½ tsp salt
- 2 cups tomato puree
- 2 tbsp butter
- ½ cup heavy cream or evaporated milk
- In a medium bowl, place chicken pieces and sprinkle with lemon juice, canola oil, and 2 teaspoons curry powder.
- Toss until coated and set aside.
- In a heavy skillet, cook onion, garlic, and ginger in 1 tablespoon canola oil and 1 tablespoon butter until fragrant.
- Add curry powder, pepper, salt, tomato puree, and 2 tablespoons butter.
- Simmer for 10 minutes.
- Stir in marinated chicken pieces.
- Bring to a boil, then reduce heat and simmer for about 15 minutes or until chicken is cooked thoroughly.
- Stir in heavy cream or milk and serve over hot cooked Basmati or Jasmine rice.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/butter-chicken/
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