Creamy Butter Chicken (Recipe 20 of 150)

Photo from
The Country Cook

Yesterday was our Indian Extravaganza Sunday dinner. Most of the attendees had never made Indian
food, so this was an adventure for sure. We had Daal, naan, paneer, biryani, samosas, curry chick peas and butter chicken.

This recipe was easy enough to make. I wouldn't change anything about this recipe in fact. It was tasty and a little spicy. The naan was great for soaking up the butter chicken sauce. 

And the best part, the left over today was fantastic. And you know I don't eat leftovers too often. 

Creamy Butter Chicken

Recipe from Thecountrycook.net

Serves 6

• 2 T oil
• 1 ½-2 lbs chicken breasts cut into pieces
• 6 T butter
• 1 small onion finely diced
• 2 T minced garlic
• 2 T grated fresh ginger
• 1 T garam masala
• 1 tsp turmeric
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp salt
• 15 oz can diced tomatoes undrained
• 6 oz tomato paste
• 1 c chicken broth
• 1 c heavy cream
• ¼ c chopped cilantro optional

Heat oil in a large skillet over medium high heat. Add chicken and stir to cook until done, about 5 to 7 minutes. Remove from skillet and set aside.

Melt butter in the same skillet, then add the onion, garlic and ginger. Cook until onions are translucent, about 3 to 5 minutes.

Add the garam masala, turmeric, smoked paprika, chili powder and salt and mix well, cooking about a minute to let the flavors meld together.

Add the diced tomatoes, tomato paste and chicken broth and return the cooked chicken to the skillet. Bring to a boil, then lower heat and simmer uncovered 10 to 15 minutes, until sauce has thickened.

Remove from heat and stir in the heavy cream and cilantro.

Serve over rice, if desired.