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Indian Butter Chicken

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Ingredients

Adjust Servings:
1 onion peeled and chopped (1/2 lb.)
2 tablespoons gingerroot chopped fresh
1 fresh jalapeno pepper rinsed stemmed seeded and chopped (about 1 oz.)
1 tablespoon salad oil
2 teaspoons garam masala
1 (6 ounce) can tomato paste
2 cups chicken broth fat-skimmed
1/2 cup whipping cream
1 1/2 lbs chicken breasts boned skinned rinsed and cut into 3/4-inch chunks
1/2 teaspoon black pepper coarse-ground

Nutritional information

1298.9
Calories
365 g
Calories From Fat
40.6 g
Total Fat
16.8 g
Saturated Fat
144.2 mg
Cholesterol
762.3 mg
Sodium
181.8 g
Carbs
9.7 g
Dietary Fiber
7.5 g
Sugars
50.4 g
Protein
479g
Serving Size

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Indian Butter Chicken

Features:
    Cuisine:

    All diners here declared this dish a hit. I skipped the blender step and left the sauce a tad chunky. I thought the sauce was a tad thin, but it was wonderful on the rice so not a problem. I will make this again!

    • 65 min
    • Serves 5
    • Easy

    Ingredients

    Directions

    Share

    Indian Butter Chicken,This is a good recipe to make for someone just trying Indian food. This version came from Sunset March 2001. Feel free to add more jalapeno if you like it hotter, or add some cayenne pepper after tasting.,All diners here declared this dish a hit. I skipped the blender step and left the sauce a tad chunky. I thought the sauce was a tad thin, but it was wonderful on the rice so not a problem. I will make this again!


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    Steps

    1
    Done

    In a 5- to 6-Quart Pan, Combine Onion, Ginger, Chili, and Oil. Stir Often Over High Heat Until Onion Is Lightly Browned, 3 to 5 Minutes. Stir in Garam Masala.

    2
    Done

    Scrape Mixture Into a Blender; Add Tomato Paste and Chicken Broth. Whirl Until Very Smooth.

    3
    Done

    Pour Mixture Back Into Pan, Add Cream, and Bring to a Gentle Boil Over High Heat (mixture Is Inclined to Spatter). Reduce Heat and Simmer, Stirring Often, Until Reduced to 3 Cups, About 5 Minutes. Pour Sauce Into a Bowl. Rinse and Dry Pan.

    4
    Done

    Mix Chicken With Pepper and Sprinkle Lightly With Salt. Set Pan Over High Heat; Add 1 Tablespoon Butter and the Chicken. Stir Until Chicken Is No Longer Pink on the Surface, 2 to 3 Minutes. Add the Sauce and Simmer Over Medium Heat, Stirring Often, Until Chicken Is No Longer Pink in the Center (cut to Test), 3 to 4 Minutes. Cut Remaining 3 Tablespoons Butter Into Chunks and Stir Into Sauce Until Melted.

    5
    Done

    Spoon Chicken and Sauce Onto Rice. Add Salt to Taste. Squeeze Lime Juice Over Portions. Sprinkle With Chopped Cilantro If Desired.

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    Quinn Hughes

    BBQ guru known for his mastery of grilling and smoking meats to perfection.

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