Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Garam masala give this Indian Butter Chicken its full-bodied flavor.Notes: If you can't find garam masala, use these seasonings: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves. Sprinkle chopped fresh cilantro onto individual portions of butter chicken, if you like.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 5 or 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth. 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.

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  • 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.

  • Spoon chicken and sauce onto rice. Add salt to taste. Squeeze lime juice over portions.

Nutrition Facts

529 calories; calories from fat 32%; protein 37g; fat 19g; saturated fat 9.5g; carbohydrates 57g; fiber 2.4g; sodium 439mg; cholesterol 109mg.
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