An easy take on Butter Chicken. Creamy, full of flavor, and super simple to make. Perfect with some white rice or fresh naan.
6 Cloves Garlic
1/2 Inch Knob Ginger
1 Bunch Cilantro
4 Chicken Breasts
4 TBSP Curry Powder
2 Cubes Chicken Bouillon
3 oz Tomato Paste
4 TBSP Tikka Masala Simmer Sauce
1 quart Heavy Cream
2 cups Water or Milk
2 TBSP Cornstarch
Finely chop garlic, ginger, and jalapeno. I chop them all the same size and pulse on the food processor.
Mince the cilantro and cube the chicken.
Heat a few tablespoons of oil or fat of choice to medium-high heat. Add the garlic, ginger, and jalapeno. Sweat down for 2 minutes and then add the cilantro. Mix in and then immediately add the cubed chicken.
Mix the cubed chicken well. As soon as it all changes color sprinkle on the curry powder and mix well.
Add the heavy cream, water or milk, chicken bouillon, tomato paste, and simmer sauce. Bring to a boil.
Once it’s boiled taste and salt. You can also add more simmer sauce if you’d like.
In a small cup dissolve the cornstarch in a little bit of cold water. When the sauce is boiling add the cornstarch mixture and stir it in. The sauce will immediately thicken. You can thicken it more if you’d like.
Serve with rice, limes, and naan. Enjoy!