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This meal is simply the best. It makes amazing leftovers that you just don’t get sick of eating. Serve with Coconut Rice and warm naan bread. Drool.

Butter Chicken

Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour, 5 minutes
Yield: 4-6 servings

INGREDIENTS

For Chicken Marinade:

  • 500g boneless skinless chicken breast, cubed
  • ½ tsp curry powder
  • ½ tsp garam masala
  • ½ tsp cayenne
  • ¾ tsp fresh ginger, minced
  • Juice of ½ a lemon
  •  ¼ tsp salt

For the Curry:

  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 2 green chilies, minced
  • ¾ cup butter, divided
  • 2 ¼ cups canned tomato sauce
  • 2 cups heavy cream
  • 1 teaspoon garam masala
  • 1 tsp salt
  • ¼ tsp sugar
  • 1 crown broccoli, cut into florets
  • Cilantro, for garnish
  • Coconut Rice
  • Naan bread

 

DIRECTIONS
Place all ingredients “for the chicken marinade” in a large Ziplock bag. Let marinate in the fridge for at least 1 hour, or overnight.

Heat 2 tablespoons of butter in a large saucepan over medium heat. Cook for 10-15 minutes until onions caramelize, stirring often. Add garlic, ginger and chillies and continue to cook for 2 minutes until fragrant. Toss in remaining butter (less 1 tablespoon), tomato sauce, cream, garam masala, salt and sugar and stir to combine. Reduce heat to low, cover and simmer for 20 minutes.

Meanwhile, in a separate skillet melt 1 tbsp. butter over medium heat. Sauté marinated chicken for approximately 10 minutes (or until chicken is fully cooked).

Add the chicken and broccoli florets to the butter chicken sauce, simmer for an additional 5 minutes and serve over rice with a side of naan bread. Ga