Butter Chicken
Butter Chicken

Preparation time 20 minutes

Total time: 58 minutes

Serves 4

Ingredients

  1. 30 ml 2 tbsp Canola or Vegetable Oil, divided
  2. 500 g 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
  3. 1 onion, chopped
  4. 2 cloves garlic, finely chopped
  5. 15 ml 1 tbsp ginger, finely chopped
  6. 30 ml 2 tbsp Butter
  7. 10 ml 2 tsp lemon juice
  8. 5 ml 1 tsp garam masala
  9. 5 ml 1 tsp Cumin
  10. 1 ml ¼ tsp Cayenne pepper
  11. 250 ml 1 cup tomato sauce
  12. 250 ml 1 cup Carnation® Regular, 2% or Fat Free Evaporated Milk
  13. 50 ml ¼ cup plain yogurt
  14. salt and pepper to taste

Directions

Serve with naan bread or steamed rice

  1. Heat 1 tbsp (15 mL) of oil in a large saucepan over medium-high heat. Cook chicken until lightly browned, about 10 minutes. Remove chicken and set aside.
  2. Heat remaining oil in a large saucepan over medium-high heat. Sauté onion, garlic and ginger until soft and fragrant. Stir in butter, lemon juice and spices. Cook, stirring for 1 minute. Add tomato sauce, cooking for 2 minutes, stirring frequently. Stir in milk and yogurt. Reduce heat and simmer for 10 minutes, stirring often.
  3. Add reserved chicken to sauce and bring sauce to a boil. Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through.

Secret du chef

Make this dish as mild or as spicy as you like by adjusting the amount of Cayenne pepper

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