Butter Chicken Curry

Ingredients

• •2 lbs boneless chicken breasts, cut into bite-sized pieces
• •4 tablespoons butter
• •1 medium onion, finely diced
• •2 tablespoons minced garlic
• •1 tablespoon minced ginger
• •2 teaspoons garam masala
• •1 teaspoon ground cumin
• •1 can (14 oz) crushed tomatoes
• •1 cup heavy cream
• •2 tablespoons tomato paste
• •1 teaspoon salt
• •½ teaspoon cayenne pepper

Directions

1. 1Heat 2 tablespoons of butter in a large pan over medium-high heat and cook the chicken pieces until browned on all sides, about 8 minutes. Remove and set aside.
2. 2In the same pan, melt the remaining 2 tablespoons of butter and sauté the diced onion until soft and golden, about 5 minutes.
3. 3Add garlic and ginger, cooking for 1 minute until fragrant, then stir in garam masala and cumin, cooking for another 30 seconds.
4. 4Add tomato paste and cook for 1 minute, then pour in the crushed tomatoes and simmer for 5 minutes.
5. 5Stir in the cream, salt, and cayenne pepper, then return the chicken to the pan.
6. 6Simmer on medium heat for 15-20 minutes until the chicken is cooked through and the sauce has thickened slightly, stirring occasionally.
7. 7Taste and adjust seasonings as needed, then serve hot with rice or naan bread.

💡 Add the cream after the tomato-spice sauce has reduced; reducing the dairy itself can dull the butter chicken’s fresh spice aroma and make the sauce heavy.

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