Easy Indian Butter Chicken

Name: Easy Indian Butter Chicken
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Indian, Asian
Ingredients: 237 milliliters butter, divided; 425 grams tomato sauce; 1 teaspoon cayenne pepper; 1 teaspoon garam masala; 1 Tbsp minced garlic; 710 milliliters heavy cream; 1 onion, minced; 2 Tbsps tandoori masala; 2 teaspoons salt; 680 grams skinless, boneless chicken breast, cut into bite-sized chunks; 2 Tbsps vegetable oil

Easy Indian Butter Chicken

Easy Indian Butter Chicken is a gluten free main course. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 28g of protein, 83g of fat, and a total of 887 calories. This recipe serves 6. It is an affordable recipe for fans of Indian food. If you have butter, garlic, garam masala, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Preheat oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.

Ingredients you will need

Butter

Garlic

Onion

Equipment you will use

Frying Pan

Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.

Ingredients you will need

Caramelized Onions

Cayenne Pepper

Garam Masala

Tomato Sauce

Heavy Cream

Butter

Salt

Equipment you will use

Sauce Pan

While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.

Ingredients you will need

Chicken Breast

Vegetable Oil

Sauce

Equipment you will use

Baking Sheet

Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Oven

Equipment

Ingredients

Servings:

237milliliters

butter, divided 425grams

tomato sauce 1teaspoon

cayenne pepper 1teaspoon

garam masala 1Tbsp

minced garlic 710milliliters

heavy cream 1

onion, minced 2Tbsps

tandoori masala 2teaspoons

salt 680grams

skinless, boneless chicken breast, cut into bite-sized chunks 2Tbsps

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Leo Steen Saini Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.