Indian Butter Chicken

Idea from March 2001 Sunset Magazine
  • Substitutions or variations noted in parentheses:
  • 1/2 Chopped Onion
  • 1 tsp. Ground Ginger (or 1 Tbsp. Fresh Ginger)
  • 1/2 Tbsp. Salad Oil
  • 1 tsp. Vegetable Masala (or 1 tsp. Garam Masala)
    {An Indian Spice Mixture. A friend gave me the Vegetable Masala and I love her for it. You can find Masala in the spice aisle.}
  • 8 oz. can of Tomato Sauce. (or 3 oz. Tomato Paste. I halved a recipe, but had no tomato paste.)
  • 1 cup Chicken Broth
  • 1/4 cup Cream
  • 6 Frozen Chicken Breast Tenderloins (or 3/4 lb. Chicken)
  • 1/4 tsp. Ground Pepper
  • 3 Tbsp. Butter
  1. Heat oil in medium saucepan or saute pan.
  2. Saute ginger, onion, and Masala until onions soften, about 5 minutes.
  3. Add tomato sauce and chicken broth to a blender.
  4. Add the onions to the blender and puree until smooth.
  5. Return the sauce to the pan and add the cream.
  6. Boil until reduced to about one and a half cups. If you use tomatoe paste this will take 3-5 minutes. It will take longer if you use tomato sauce.
  7. If you are using frozen chicken, place it in the microwave now and cook for about 1/2 to 3/4 the recommended cooking time. This will save time in the next step.
  8. Pour thickened sauce into a metal bowl and set aside.
  9. Clean the pan and reheat.
  10. Slice the chicken into chunks and season with pepper.
  11. Saute the chicken in 1 1/2Tbsp. of butter until no longer pink.
  12. Add the sauce and simmer for 3-5 minutes longer until chicken is fully cooked.
  13. Cut remaing butter into cubes and stir into the sauce.
  14. Serve over rice. Garnish with Cilantro if you like.
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