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- 2 1/2 pound(s) Chicken cut in small pieces
- 4 tablespoon(s) canola oil divided
- 2 onions
- 2 teaspoon(s) garlic
- 2 tablespoon(s) ginger
- 4 tablespoon(s) butter
- 4 teaspoon(s) lemon juice
- 2 teaspoon(s) garam masala
- 2 teaspoon(s) cumin
- 1/2 teaspoon(s) cayenne pepper
- 1 can(s) tomato sauce
- 1 evaporated milk
- 1/2 cup(s) plain yogurt
- Heat 2 tblsp oil in a large saucepan over medium high heat. Cook chicken until lightly browned. about 10 minutes. Remove chicken and set aside.
- Heat remaining oil in a large saucepan over medium high heat. Saute onions, garlic and ginger until soft and fragrant. Stir in butter, lemon juice and spices. Cook stirring for 1 minute.Add tomato sauce, cooking for 2 minutes, stirring frequently. Stir in milk and yogurt. Reduce heat and simmer for 10 minutes stirring often.
- Add reserved chicken to sauce and bring sauce to a boil. Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through.
- Serve over rice.
This recipe is a personal recipe added by Dovanden and has not been tested or endorsed by MyRecipes.
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Butter Chicken Recipe at a Glance
- COURSE: Main Dishes