Easy 20 Minute Butter Chicken

• portionen: 4 servings
• aktive zeit: 5 minutes
• gesamtzeit: 20 minutes

Zutaten

1 tablespoon oil

1 tablespoon butter

1 medium onion (diced)

1 teaspoon fresh ginger (finely minced or grated, or use paste)

2-3 cloves garlic (finely minced or crushed)

1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks

4 tablespoons tomato paste (or 8 oz can of tomato sauce)

1 tablespoon garam masala

1 teaspoon chili powder (or paprika, adjust to taste)

1 teaspoon Fenugreek (I use powder, but seeds or mustard seeds can be used too, optional*)

1 teaspoon cumin

1 tsp salt

1/4 tsp black pepper

1 cup heavy cream (sub for half & half or yogurt for low fat)

Hot cooked rice and naan for serving

Anweisungen

Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.

Add the chicken, tomato paste, and spices. Cook for 5-6 minutes or until everything is cooked through.

Add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve over Basmati rice or with naan.

Nährwertangaben

• Kalorien: 491 kcal
• Gesamtfett: 33 g
• Gesättigtes Fett: 17 g
• Cholesterin: 198 mg
• Natrium: 963 mg
• Gesamtkohlenhydrate: 9 g
• Ballaststoffe: 2 g
• Zucker insgesamt: 3 g
• Eiweiß: 39 g