Butter Chicken

Butter Chicken

AuthorJulie

canola or olive oil, for cooking
1 onion, halved and thinly sliced
6-8 skinless chicken thighs (with or without bone)
4-5 garlic cloves, crushed
1 Tbsp. grated fresh ginger
1 28 oz. (796 mL) can diced tomatoes, undrained
2 Tbsp. tomato paste
1-2 Tbsp. chili powder
2 tsp. curry paste or powder
1-2 tsp. garam masala (optional)
pinch cinnamon
1/2-1 cup half & half or whipping cream
salt and pepper
steamed rice, for serving

1

In a large, heavy skillet, heat a drizzle of oil over medium-high heat. Add the onions and saute for 5 minutes, until soft. Add the chicken thighs, pushing the onions out of the way, and brown them a bit on all sides - don't worry about cooking them through. Add the garlic and ginger and cook for another minute or two.

2

Add the can of tomatoes, the tomato paste, chili powder, curry paste, garam masala and cinnamon and bring to a simmer. Cover and cook for 20 minutes, or until the chicken is cooked through. Remove the lid and cook until the mixture thickens and looks more saucy and uniform.

3

Stir in the cream, season to taste with salt and pepper, and serve hot over rice.

Ingredients

 canola or olive oil, for cooking
 1 onion, halved and thinly sliced
 6-8 skinless chicken thighs (with or without bone)
 4-5 garlic cloves, crushed
 1 Tbsp. grated fresh ginger
 1 28 oz. (796 mL) can diced tomatoes, undrained
 2 Tbsp. tomato paste
 1-2 Tbsp. chili powder
 2 tsp. curry paste or powder
 1-2 tsp. garam masala (optional)
 pinch cinnamon
 1/2-1 cup half & half or whipping cream
 salt and pepper
 steamed rice, for serving

Directions

1

In a large, heavy skillet, heat a drizzle of oil over medium-high heat. Add the onions and saute for 5 minutes, until soft. Add the chicken thighs, pushing the onions out of the way, and brown them a bit on all sides - don't worry about cooking them through. Add the garlic and ginger and cook for another minute or two.

2

Add the can of tomatoes, the tomato paste, chili powder, curry paste, garam masala and cinnamon and bring to a simmer. Cover and cook for 20 minutes, or until the chicken is cooked through. Remove the lid and cook until the mixture thickens and looks more saucy and uniform.

3

Stir in the cream, season to taste with salt and pepper, and serve hot over rice.

Butter Chicken
Share

About Julie

You May Also Like

Leave a Reply

Your email address will not be published.