20-Minute Butter Chicken
 
 
Author:
Serves: Serves 4.
Ingredients
  • 6 chicken thighs, cut into bite-sized cubes
  • 2 Tbsp canola oil, divided
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • ½ cup dates, chopped
  • 1 cup whole milk
  • ½ cup pistachio nuts, chopped roughly
  • ¼ cup fresh cilantro or parsley, chopped
Curry Sauce
  • 1 cup puréed tomatoes
  • 1 Tbsp sugar
  • 1 Tbsp garlic, puréed
  • 1 tsp tumeric powder
  • 1 tsp ground cumin
  • 1 tsp fresh grated ginger
  • 1-1/4 tsp salt
  • ¼ tsp cinnamon
Instructions
  1. Prepare Curry Sauce by mixing all ingredients in a bowl. Set aside.
  2. Add 1 Tbsp canola oil to fry pan over medium-high heat. Add chicken pieces and cook, turning, about 4 minutes until cooked through and no pink is remaining. Remove from pan to another bowl and set aside.
  3. To the same fry pan, over medium-high heat, add 1 Tbsp canola oil, bell pepper and onions. Sauté until just soft, about 4 minutes.
  4. Add butter sauce, chicken and chopped dates. Stir to combine and simmer for 5-7 minutes.
  5. Stir in milk and remove from heat.
  6. Serve over steamed rice sprinkled with pistachio nuts and fresh herbs.
Recipe by Eat In Eat Out at https://eatineatout.ca/20-minute-butter-chicken/