Indian Butter Chicken

Idea From March 2001 Sunset Printer version

  • Heat oil in medium saucepan or saute pan.
  • Saute ginger, onion, and Masala until onions soften, about 5 minutes.
  • Add tomato sauce and chicken broth to a blender.
  • Add the onions to the blender and puree until smooth.
  • Return the sauce to the pan and add the cream.
  • Boil until reduced to about one and a half cups. If you use tomato paste this will take 3-5 minutes. It will take longer if you use tomato sauce.
  • If you are using frozen chicken, place it in the microwave now and cook for about 1/2 to 3/4 the recommended cooking time. This will save time in the next step.
  • Pour thickened sauce into a metal bowl and set aside.
  • Clean the pan and reheat.
  • Slice the chicken into chunks and season with pepper.
  • Saute the chicken in 1 1/2Tbsp. of butter until no longer pink.
  • Add the sauce and simmer for 3-5 minutes longer until chicken is fully cooked.
  • Cut remaing butter into cubes and stir into the sauce.
  • Serve over rice. Garnish with Cilantro if you like.

  • .