Butter Chicken Recipe

My husband is Indian and over the years I have had lots of practice making Indian food. I don’t make it ‘like mom’ (my family prefers less spicy), but he likes it anyway, and the kids like it too. So, here is my recipe for Butter Chicken.

 
Butter Chicken
1/2 medium onion, diced
2 cloves garlic, minced
2 tsp ginger, finely chopped
1 Tbl oil
2 tsp curry powder
1 tsp chili powder
1 tsp cardamom
1/2 tsp coriander
1 (6 oz) can tomato paste
1 can coconut milk
1 cup plain yogurt
2-3 boneless skinless chicken breasts, cut into bite sized chunks
2 Tbl butter
In large skillet, heat oil. Add onion, garlic, and ginger. Stir often while cooking, until onion is translucent (about 4-5 minutes).
Stir in curry powder, chili powder, coriander and cardamom. Cook for another minute.
Add tomato paste, coconut milk and yogurt. Stir until mixture is smooth and simmering.
Add chicken and stir. Cook for 10-15 minutes, until chicken is cooked.
Cut butter into chunks and add to the sauce. Stir until melted.
Serve with rice.


*Could be made in crock pot. After frying onions, garlic and ginger, add it and all other ingredients to a crock pot. Stir gently. Cook on high for 4-6 hours or low for 6-8 hours.


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