Butter Chicken
Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1 medium onion
- 1 teaspoon fresh ginger
- 2-3 cloves garlic
- 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks
- 4 tablespoons tomato paste
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon Fenugreek
- 1 teaspoon cumin
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup heavy cream
- Hot cooked rice and naan for serving
Order now your needed Spices for Butter Chicken
How to Cook Butter Chicken
Preheat oven to 375 degrees F (190 degrees C).
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.
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.
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.
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.
Chaat
Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1 medium onion
- 1 teaspoon fresh ginger
- 2-3 cloves garlic
- 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks
- 4 tablespoons tomato paste
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon Fenugreek
- 1 teaspoon cumin
- 1 tsp salt1/4 tsp black pepper
- 1 cup heavy cream
- Hot cooked rice and naan for serving
Order now your needed Spices for Chaat
How to Cook Butter Chicken
Preheat oven to 375 degrees F (190 degrees C).
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.
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.
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.
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.