Easy Butter Chicken

   
This is a delicious Indian dish that is quick and easy to make. I like to serve this with rice and naan bread.




1 Tablespoon curry powder ( mild or hot)

1 Tablespoon grated or minced fresh  ginger root

¼ Teaspoon cayenne pepper

⅓ Cup butter

1 large onion, chopped

4 cloves garlic, minced

1 Tablespoon tomato paste

4-5 boneless chicken breasts, cut into bite-sized pieces

1 can (14 oz or 398 mls) tomato sauce

1 can (14oz or 398mls) diced tomatoes

salt to taste

1 Cup fresh cream

Optional:hot pepper flakes




In a small bowl combine curry powder, ginger and cayenne, set aside.

In a large skillet or fry pan, melt butter over medium heat.

Saute onion for about 7-8 minutes or until soft.

Add garlic, cook for one minute.

Add tomato paste and spice mixture, saute for 1 minute.

Add chicken and stir to coat well.

Add tomato sauce and diced tomatoes.

Add salt to taste.

Bring mixture to a simmer and then reduce heat.

Cover and simmer for 30 minutes until chicken no longer pink and sauce has thickened up.

Stir in cream. Do not allow mixture to come to a boil, heat gently.

Serve over basmati rice or coconut rice. 

Serve with naan bread.

Print Recipe:Easy Butter Chicken

Melt butter over mediun heat. Add onions, cook until soft. Add garlic cook for one minute.

In a small bowl combine ginger, curry and cayenne.Set aside.

Add the spice mixture and tomato paste to the onions. Stir.

Add chicken to the pan.

Stir chicken until well coated.

Add tomato sauce and diced tomatoes. Cook over a gentle simmer for about 30 minutes, until chicken cooked and sauce has thickened.

Add cream. Do not boil mixture. Serve over rice.

Note: I buy fresh ginger root and place it in a zip-lock baggie and place it in the freezer. When needed simply grate the ginger root when frozen with a micro-planer or grater.