Friday, April 24, 2020

Weeknight Butter Chicken

Like many busy families we are always in search of fast, delicious dinners that the whole family will eat. This recipe hits the bill for most of those requirements. While one member of the family won’t eat it (10 year olds, right?) the rest of us love it! It’s become a regular in our dinner rotation.

Weeknight Indian Butter Chicken
Serves 4

2 lbs boneless, skinless chicken breasts or thighs, cut into 2-inch even pieces.
1 medium onion, diced
4 cloves garlic, minced
6 tablespoons butter, divided
1 tablespoon garam masala
1 teaspoon cumin
1/2 teaspoon turmeric 
1/2 teaspoon ginger 
Dash of cinnamon
Dash of cayenne pepper* 
15 ounce can tomato sauce
1 cup heavy cream

In a large Dutch oven melt 2 tablespoons of butter and sauté the chicken until cooked through. Remove the chicken and set aside.

Add 2 tablespoons of butter and the onion and sauté until soft. Add the garlic and sauté for one minute. Add the spices to the pot and stir. 

Place the chicken back into the pot cover with tomato sauce and heavy cream and stir until evenly combined. Let simmer for 10 minutes. Salt to taste.

Serve with rice or naan.

*Note: As written this dish is pretty mild. If you prefer more heat you can increase the cayenne up to a half teaspoon depending on your preference.