Butter chicken
This dish is a family favourite. I like to serve the butter chicken with fresh Naan from our local Indian restaurant. But store bought Naan is fine too. I freeze any unused Naan for next time. We don’t usually have any leftover butter chicken to freeze though!
Butter chicken
This dish is a family favourite. I like to serve the butter chicken with fresh Naan from our local Indian restaurant. But store bought Naan is fine too. I freeze any unused Naan for next time. We don’t usually have any leftover butter chicken to freeze though!
Cooking Instructions
- 1
Heat 1 tbsp each butter and olive oil in a large pan over med high heat. Add onion and garlic. Sauté until soft.
- 2
Add chicken and garam masala and cook through. Place chicken on a plate. In the same pan, make the sauce.
- 3
Add canned tomatoes and all ingredients up to cayenne pepper (ingredient #7-18) to the pan.
- 4
Turn off the heat to prevent splattering while pureeing. With an immersion hand blender, purée the tomatoes and blend the sauce.
- 5
Turn heat back on to med low and continue cooking and stirring the sauce until it’s reduced by 1/4. It takes 20-30 mins on low med heat. You can turn up the heat to speed it up but the sauce will splatter.
- 6
Once sauce is thickened, add the chicken and juices back to the pan. Cook for an additional 5 min.
- 7
Add cream and honey. Stir to combine well. Enjoy!
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