Ingredients

The following ingredients have 6 Servings
  • 1 tbsp olive oil
  • 1/4 cup Grated yellow onion, from one small onion
  • 4 Garlic cloves, minced
  • 2 tbsp Grated ginger
  • 2 tbsp Butter
  • 3/4 cup Chicken stock
  • 8 oz tomato paste
  • 2 tsp Cinnamon
  • 1 ½ tsp Kosher salt
  • 2 tsp Cumin
  • 2 tsp Garam masala
  • 1 tsp Turmeric
  • 2.5 lb Boneless, skinless chicken breast cut into 2" cubes
  • 2 Tbsp Lemon juice
  • 1 Cup heavy cream
  • Fresh cilantro for serving
  • Basmati rice for serving

Instruction

  • In a large skillet with a tight fitting lid, heat olive oil over medium heat
  • Add in onions, garlic and ginger
  • Cook, stirring often, until onions are soft and garlic and ginger are fragrant, about 2-3 minutes.Add in butter, chicken stock, tomato paste, cinnamon, salt, cumin, garam masala and turmeric
  • Stir to combine and bring to a simmer over medium heat.Stir in chicken and stir until coated
  • Cover and cook for 15 minutes, until chicken is cooked through.Stir in lemon juice and heavy cream
  • Return to a simmer and cook until heated through, about 2 minutes.Serve butter chicken over basmati rice topped with fresh cilantro. Note: To make this dish dairy free use coconut oil in place of butter and full fat coconut milk in place of heavy cream.