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Butter Chicken


4 Chicken breasts cut into 1 inch pieces

4 Cloves garlic minced

1 Inch ginger, peeled and minced

½ C plain yogurt

1 Tbsp. lemon juice

2 Tsp. garam masala

1 Tsp. turmeric

1 Tsp. cumin

1 tsp. chili powder

1 Tsp. salt


3 Tbsp. olive oil, divided

1 large onion, diced

4 gloves garlic minced

1 inch ginger, peeled and minced

2 Tsp. cumin

2 Tsp. garam masala

1 Tsp. coriander

1 Tsp. chili powder

1 Tsp. salt

14 Oz. diced tomatoes

¼ C cashews, chopped

2 Tbsp. ketchup

½ C tomato sauce

1 C cream

¼ C cilantro, minced

Mix all marinade ingredients in a bowl, cover & refrigerate overnight.  Heat 2 Tbsp. olive oil in large sauté pan over med-high heat, remove chicken from marinade and cook in pan for 3-4 minutes till done on the outside.  Remove from pan & add remaining oil, heat oil then add onions & cook for 5-6 minutes.  Next add ginger & garlic and cook for 1 minute.  Add all remaining spices, cashews, crushed or diced tomatoes, ketchup & tomato sauce, simmer sauce for 12 minutes. Remove sauce and blend it in a blender till smooth.  Return sauce to the pan, add chicken and simmer until chicken is done.  Add cream & heat thru, garnish with cilantro and serve with rice.

This recipe has a lot of ingredients, but you can make the sauce with just tomato, cream & ketchup.  This skips the blending step & makes it a lot easier.   I have also substituted yogurt for the cream and I have used flavored yogurt before.  They all turned out well.