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Butter Chicken

Spice Islands®

Butter Chicken

  • Prep Time: 20 minutes
  • Total Time: 1 hour 20 minutes

4 servings


1 large onion, coarsely chopped

2 cloves garlic, chopped

1-inch by 1-inch piece fresh ginger, chopped

1/2 teaspoon Spice Islands® Ground Saigon Cinnamon

1/2 teaspoon Spice Islands® Ground Cardamom

1/2 teaspoon Spice Islands® Fine Grind Black Pepper

1/4 teaspoon Spice Islands® Ground Cloves

1/4 teaspoon Spice Islands® Crushed Red Pepper

1 Spice Islands® Bay Leaves

1 pound boneless, skinless chicken breasts

2 tablespoons Mazola® Corn Oil

1 can (15 ounces) tomato sauce

1/2 teaspoon salt

1/2 teaspoon Spice Islands® Garam Masala

3 tablespoons butter, cut into 4 slices

1/4 cup heavy cream


Combine onions, garlic, ginger, cinnamon, cardamom, black pepper, cloves, crushed red pepper, bay leaf and 2 tablespoons water in a blender or food processor.  Blend until smooth. 

Heat oil in a large skillet.  Cut up chicken into 1-inch pieces.  Brown chicken, turning once, and remove with slotted spoon to a bowl.  Refrigerate.

Reduce heat to medium and carefully pour in spice paste.  Stir and fry the paste for 5 minutes, stirring constantly.  Add tomato sauce, 1/2 cup water and salt; bring to a boil.  Cover, turn heat to very low and simmer gently 20 minutes, stirring occasionally.

Add the chicken, along with any juices; bring to a boil and simmer 20 minutes, stirring occasionally.  Stir in garam masala. Remove from heat and stir in butter and cream.  Serve with Basmati rice or naan.

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