Butter chicken

butterchicken
Dinner tonight, January 30, 2014
I served it with whole grain rice, and a green salad, you might use 3 chicken breast instead of 2.
4 Servings

  • 1 ounce butter
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 2 large boneless chicken breasts
  • 1 teaspoon ginger
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ¾ cup fresh cream
  • 1 tablespoon tomato paste
  • ½ teaspoon garam masala

1) Saute onion and garlic in butter.

2) Slice chicken breasts into bite sized pieces.

3) Combine spices and salt and toss chicken pieces until well coated.

4) Saute the chicken each side until golden brown.

5) Stir in the cream and tomato paste.

6) Cover pan and simmer for about 10 minutes until cooked through.

7) Sprinkle with garam masala.

Serving Size 162 g

Nutritional notes:
Calories per serving 351.8

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