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20-Minute Butter Chicken

3 from 1 vote
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Ingredients
  

  • 6 chicken thighs, cut into bite-sized cubes
  • 2 Tbsp canola oil, divided
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 1/2 cup dates, chopped
  • 1 cup whole milk
  • 1/2 cup pistachio nuts, chopped roughly
  • 1/4 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
  • 1/4 tsp cinnamon

Instructions
 

  • Prepare Curry Sauce by mixing all ingredients in a bowl. Set aside.
  • 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.
  • 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.
  • Add butter sauce, chicken and chopped dates. Stir to combine and simmer for 5-7 minutes.
  • Stir in milk and remove from heat.
  • Serve over steamed rice sprinkled with pistachio nuts and fresh herbs.