Indian Butter Chicken
Prep Time:
Cook Time:
30 Min
45 Min
Serves:
12 Servings
Level:
Beginner
This is a delicious recipe that my family all loves! I have a few picky eaters, so I am always excited when I find a meal that they all love. This recipe is simple to make. It does take a bit of planning because the chicken needs to marinate before you cook it, but don’t let that scare you. The rest is simple! Most of the time spent cooking this is letting it simmer so you can do other things while you are cooking. This recipe has tons of flavor and even has a little spice to it. You can add more spice than it calls for if you love spicy food, but I add enough that the kids will still eat it. I hope you love this recipe as much as we do!
Ingredients:
4 Boneless, Skinless Chicken Breasts
5 Cloves Minced Garlic
1 tsp. Salt
½ tsp. Pepper
½ tsp. Cayenne Pepper
¼ tsp. Ground Coriander
¼ tsp. Cumin
¼ tsp. Cardamom
2 Tbl. Lime Juice
1 Onion
¼ c. Salted Butter
1 14.5 oz. can Tomato Sauce
1 14.5 oz. can Petite Diced Tomatoes (don’t drain the juice)
2 c. Heavy Whipping Cream
3 tsp. Salt
½ bunch Chopped Cilantro
Preparation:
1. Cut the Chicken into bite-sized pieces. Place it in a gallon Ziplock bag.
2. In a small mixing bowl add the Garlic, 1 tsp. Salt, Pepper, Cayenne Pepper, Coriander, Cumin, Cardamom, and the Lime Juice. Stir it together and add it to the Chicken. Make sure that the chicken is coated and let it sit for 1-2 hours in the refrigerator. You can marinate it overnight for more flavor.
3. Dice the Onion. Sauté the Onion in the Butter until it is soft.
4. Add the Chicken and cook it through. Add the Tomato Sauce and the Diced Tomatoes. Turn the heat down to medium-low. Cover the pot and let it simmer for 30 minutes.
5. Add the Whipping Cream and the Salt and let it simmer for another 10-15 minutes.
6. Add the Cilantro just before serving.
7. Serve over Rice. Enjoy!
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