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BUTTER CHICKEN

  • Total Time: 1 hr
  • Yield: 6

Ingredients

  • 200 grams butter
  • 1 onion minced
  • 1 tablespoon minced garlic
  • 450 grams tomato sauce
  • 3 cups heavy cream
  • 2 tablespoons GREENSFUD HIMALAYAN PINK SALT
  • 1 teaspoon GREENSFUD CAYENNE PEPPER
  • 1 teaspoon GREENSFUD GARAM MASALA
  • 600 grams of skinless, boneless chicken breast, cut into bite-sized chunks
  • 2 tablespoons vegetable oil (GREENSFUD OLIVE OIL)
  • 2 tablespoons tandoori masala

Instructions

  1. Preheat the oven to 375°F
  2. Melt 2 tablespoons of butter in a pan over medium heat. Stir in the onion and garlic and simmer gently for 15 minutes or until the onion turns a deep brown.
  3. In the meantime, in a saucepan over medium-high heat, add cream, tomato sauce, the remaining butter, pink salt, cayenne pepper and garam masala; bring to a simmer. Stirring occasionally, lower heat to medium-low, cover and simmer for 30 minutes. Add caramelized onions and stir.
  4. Chicken should be coated with oil and tossed with it while the sauce is boiling. Tandoori masala should be added before spreading out on a baking sheet.
  5. For about 12 minutes, bake the chicken in the preheated oven until the center is no longer pink.
  6. Before serving, add cooked chicken to the sauce and let it simmer for 5 minutes.

 

  • Author: GREENSFUD
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: MAIN DISH
  • Cuisine: INDIAN

Keywords: Butter chicken, Chicken, Main dish, Indian cuisine

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