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butter chicken

Adapted from Foodess

Butter Chicken is a firm favourite among family members of all ages as it is fairly mild in the spice department. This simple recipe could well become your go-to favourite for a tasty weekday meal.

Servings: 6

Total Time: 50 Minutes

Butter Chicken

Ingredients

For chicken and marinade:

  • 1 kg boneless, skinless chicken breast cut in 3 – 4 cm cubes
  • 2 tablespoons Sahara foods Lemon Juice
  • 2 teaspoons Sahara Foods Crushed Garlic
  • 1 tablespoons garam masala
  • 1 teaspoons kosher salt

FOR THE SAUCE:

  • ¼ cup vegetable oil
  • 2 ½ cups chopped onion (about 2 medium-large)
  • 2 tablespoons Sahara Foods Crushed Garlic
  • 2 tablespoons garam masala
  • 2 teaspoons paprika
  • ¼ teaspoons cinnamon
  • 2 tsp kosher salt or to taste
  • 2 cups diced no-salt-added canned tomatoes
  • ¾ cup heavy 35% or whipping cream
  • 2 tablespoons butter
  • Chopped coriander to garnish (optional)

INSTRUCTIONS:

For marinade:

  1. Combine all ingredients in a zip-lock bag or shallow baking dish, massaging the marinade into the chicken. Let it stand at room temperature while you prepare the sauce, or marinate in the fridge overnight.

For Sauce:

  1. Heat oil over medium heat in a large saucepan or dutch oven. Add onions and slowly cook until golden, about 20 minutes, reducing heat if they are getting crispy or browning quickly.
  2. Add garlic and cook until fragrant, about 1 minute. Stir in garam masala, paprika, cinnamon and salt; cook 1 minute more. Add tomatoes; cook 2 minutes, then add cream and carefully puree using an immersion blender (or standing blender, but do it in batches or the steam will blow the top off).
  3. Return sauce to saucepan and bring to a simmer. Remove chicken from marinade and it to the sauce (discarding remaining marinade). Cover, and simmer over medium-low heat until cooked through, about 12 minutes (remove a couple of pieces to make sure they are no longer pink inside). A gentle simmer is required to gently cook the breasts so they don’t become tough, and you don’t want to overcook them.
  4. Stir in butter, taste and add more salt to taste. Serve sprinkled with coriander, if desired.
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