31 lines
1.3 KiB
Markdown
Executable File
31 lines
1.3 KiB
Markdown
Executable File
---
|
|
link: https://www.allrecipes.com/recipe/141169/easy-indian-butter-chicken/
|
|
rating: 5
|
|
time: 1 hour
|
|
yield: 6
|
|
---
|
|
|
|
# Indian Butter Chicken
|
|
|
|
#dinner
|
|
|
|
---
|
|
|
|
- 1 cup butter, divided
|
|
- 1 onion, minced
|
|
- 1 tablespoon minced garlic
|
|
- 1 (15 oz) can tomato sauce
|
|
- 3 cups heavy cream
|
|
- 2 teaspoons salt
|
|
- 1 teaspoon garam masala
|
|
- 1.5 pounds skinless, boneless chicken breast, cut into bite-size chunks
|
|
- 2 tablespoons vegetable oil
|
|
- 2 tablespoons tandoori masala
|
|
|
|
---
|
|
|
|
1. Preheat oven to 375 degrees
|
|
2. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes
|
|
3. Meanwhile, melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
|
|
4. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet
|
|
5. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving. |