Butter Chicken

A flavorful dish, complete with a creamy curry tomato and cream sauce filled with tender chunks of chicken, served over rice. Enjoy with warm naan or even a few Samosas.

INGREDIENTS

Marinade

2-3 Chicken Breast, cut into chunks

1/2 cup Sour Cream

1/2 Lemon, juiced

1 tbsp Yellow Curry

1 tbsp Ginger

1 tsp Turmeric

2 tsp Gramm Masala

1/2 tsp Chili powder

1 tsp Cumin

1 tsp Course Salt (regular works too)

2-3 cloves Garlic, pressed

Gramm Masala Recipe:

1 tablespoon ground cumin

• 1 ½ teaspoons ground coriander

• 1 ½ teaspoons ground cardamom

• 1 ½ teaspoons ground black pepper

• 1 teaspoon ground cinnamon

• ½ teaspoon ground cloves

• ½ teaspoon ground nutmeg

Mix all spices together and store in a cool dry place.

Sauce

2 tbsp ghee or Vegetable Oil

1 398fl ml can Tomato Sauce

1 cup 10% Cream

1 tbsp Sugar

1 tsp Salt

Optional: Add in a chopped bell pepper or zucchini!

INSTRUCTIONS

Begin by placing chunks of chicken in a medium sized bowl, add in listed ingredients, stir to cover chicken completely. Place in fridge and marinate for at least 30 minutes (or over night).

To cook chicken, heat oil in a large frying pan, add chicken and marinade and cook for 3-5 minutes. Chicken will not brown because of the marinade but should be white all over and break apart easily.

Next add in tomato sauce, cream, sugar and salt, turn down heat and let the sauce simmer for at least 20 minutes. If your adding in the peppers add them in near the end so they don't get to over cooked .

Taste test to see if your sauce needs more salt. Serve over Basmati Rice with warmed Naan.

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