Easy 20 Minute Butter Chicken

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 20 minutes

Ingrédients

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

Instructions

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.

Nutrition

• Calories: 491 kcal
• Lipides Totaux: 33 g
• Lipides Saturés: 17 g
• Cholestérol: 198 mg
• Sodium: 963 mg
• Glucides Totaux: 9 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 3 g
• Protéines: 39 g