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Easy Butter Chicken with a Twist

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Servings 6 servings

Ingredients
  

  • 2 lbs. chicken breast cut into 1-inch cubes
  • 1 tsp chili powder
  • 1 tsp salt
  • ½ tsp pepper
  • 1/2 tsp ground turmeric
  • 6 Tbsp butter, divided
  • 1 cup onion, diced
  • 1 red pepper, chopped (optional)
  • 1 Tbsp grated ginger
  • 3 garlic cloves, minced
  • 3 tsp of garam masala
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper, optional if you don't like heat
  • ½ tsp cinnamon
  • pinch of salt and pepper
  • 14 oz can tomato sauce
  • 1 cup water
  • 3/4 cup 10% cream
  • ½ cup dated, pitted, chopped (optional)
  • ½ cup pistachio nuts, chopped (optional)
  • chopped cilantro or parsley

Instructions
 

  • Marinate chicken breast in a small bowl with chili powder, salt, pepper and turmeric. Let sit for 10 minutes or overnight in the refrigerator.
  • In a sauté pan over medium-high heat, brown chicken in 2 Tbsp butter, remove and set aside.
  • Melt another 2 Tbsp butter, add onion and bell pepper and cook until softened, about 8-10 minutes. Add ginger, garlic, garam masala, chili powder, cumin, cayenne pepper, cinnamon, salt and pepper and cook 1 minute, stirring.
  • Add tomato sauce and bring to a simmer. Add water, cream and dates, bringing back to a simmer. Return the chicken and continue to simmer, covered, for another 10-15 minutes.
  • Stir in the last 2 tbsp of butter and additional salt and pepper to taste.
  • Serve garnished with pistachio nuts and cilantro on top of basmati rice.