Butter Chicken

We used to frequent an Indian restaurant in Colorado Springs, where we were introduced to this dish. It is a little spicy, but not too much. 

BUTTER CHICKEN          serves 8-12

4 lbs. boneless, skinless chicken breasts, cut into 1" pieces

1/4 C. lemon juice

2 Tbsp. olive oil

4 tsp. curry powder

2 onion, thinly sliced

6 cloves garlic, minced

2 Tbsp. finely chopped ginger root

2 Tbsp. olive oil

2 Tbsp. butter

2 Tbsp. curry powder

1/4 tsp. white pepper

1 tsp. salt

4 cups tomato puree

1/4 C. butter

1 cup heavy cream or evaporated milk

cooked rice


In medium bowl, place chicken pieces and sprinkle with lemon juice, olive oil, and 4 tsp. curry powder. Toss to coat and set aside.

In heavy skillet, cook onion, garlic, and ginger in 2 Tbsp. olive oil and 2 Tbsp. butter until fragrant. Add curry powder, pepper, salt, tomato puree, and 1/4 cup butter and simmer for 10 minutes.

Stir in marinated chicken pieces. Bring back to a boil, then reduce heat and simmer for about 15 minutes until chicken is thoroughly cooked. Stir in heavy cream or milk and serve over hot cooked rice.

© Being Fruitful, 2012