An amazing delicious butter chicken that comes together in under thirty minutes. It’ll take you longer to order in.
1 Onion, minced
2 inch Knob Ginger, grated or minced
5 Garlic Cloves, minced
1 Jalapeño, minced
1.5 lbs Chicken Tenderloins, cubed
1 1/2 tbsp Garam Masala
1 1/2 tbsp Curry Powder
1/2 tbsp Cumin
1/2 tbsp Turmeric
1 tsp Cayenne
1 Cinnamon Stick
15 oz Tomato Sauce
2 tbsp Tomato Paste
2 Cups Water
2 Cups Heavy Cream
Juice of One Lemon
2 tbsp Chopped Cilantro
1 Potato, cubed and fried
Finely mince the onion, ginger, garlic, and jalapeño. I use the food processor and just turn them into a paste.
Sauté the veggies in some oil until translucent.
Add the chicken and cook until chicken changes color. Add the spices and sauté for a minute until fragrant.
Add the tomato paste, tomato sauce, and water. Bring to a boil.
Add the heavy cream and simmer for fifteen minutes. Salt to taste. Add lemon juice and freshly chopped cilantro. I also add some fried potatoes. This is optional.
Serve with white rice and Naan Bread. Enjoy!
You can substitute the heavy cream. Good Substitutes would be Coconut Milk, Half and Half, and regular Milk. It may change the thickness slightly but the flavor will be great will all of those!
I added 1/2 tbsp Salt. I didn’t put that in the recipe, because some garam masalas and tomato sauces have salt. Salt to your taste.
You can leave out the jalapeno pepper and cayenne pepper if you don’t want it spicy. You can also add more!
Keywords: butter chicken, indian food, takeout, naan bread, curry