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Loading...| 2 chicken breasts , cut in bite sized pieces | |
| 2 -3 tablespoons butter | |
| 4 shallots , sliced in thin strips | |
| 2 teaspoons lemon juice | |
| 1 tablespoon gingerroot , finely chopped | |
| 1 tablespoon garlic ( finely chopped or pressed ) | |
| 1 tablespoon garam masala | |
| 1 teaspoon chili powder | |
| 1 teaspoon ground cumin | |
| 1 bay leaf | |
| 2/3 cup cream | |
| 1 cup tomato sauce | |
| 1/2 teaspoon hot paprika ( or to taste ) | |
| salt | |
| 1/4 cup slivered almonds , divided ( optional ) | |
| 1/4 cup plump golden raisin ( optional ) | |
| 3 -4 tablespoons fresh coriander or 3 -4 tablespoons cilantro |
| 1. | In a large pot, melt butter over medium heat. |
| 2. | Add shallots and sauté for a few minutes until they soften. |
| 3. | Add chicken breasts and cook until they turn golden brown. |
| 4. | Add lemon juice, garlic, ginger root, garam masala, chili powder, and cumin powder. Cook for 1-2 minutes. |
| 5. | Pour tomato sauce into the pot and add in bay leaf, slivered almonds, hot paprika, and raisins. |
| 6. | Mix well and cook for 10-15 minutes over low heat. |
| 7. | Add cream and cook for 5 more minutes or until the sauce thickens. |
| 8. | Garnish with fresh coriander or cilantro and serve with rice or naan bread. |
Easy to make, flavorful, and popular Indian dish.
Can be made in large batches, perfect for meal prep.
High in calories and fat due to the use of butter and cream.
May be too spicy for some people’s taste buds.
Butter chicken is a good source of protein due to the chicken used in the recipe.
Ginger, garlic, and garam masala can also aid digestion and promote overall gut health.
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