My wife and I definitely have differing tastes when it comes to alot of foods, but this is one we both agree on and it’s very easy. I don’t actually like a l
Here’s the original recipe link: http://allrecipes.com/recipe/141169/easy-indian-butter-chicken/
Ingredients:
1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 1/2 pounds chicken thigh meat, cut into bite-sized chunks
2 tablespoons olive oil
2 tablespoons tandoori masala
Preheat oven to 375 degrees F (190 degrees C).
Melt a few tablespoons of butter in a skillet over medium heat.
Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala.
Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
While the sauce is simmering, toss cubed chicken thigh with olive oil until coated (I like to use a large ziploc bag), then season with tandoori masala and spread out onto a baking sheet.
Bake chicken in preheated oven until no longer pink in the center, about 12 minutes.
Once done, add the chicken to the sauce and simmer for 5 minutes before serving.
Honestly, when I’ve made it, I’ve tended to eyeball the ingredients a bit, and if you have sensitivity to tomato sauce or onion, certainly cut them back. I always use a very basic tomato sauce with no extras added, but it can still get a little high in carbs if you’re not careful
I also may use more than the called for amount of cayenne since I like it hot.
Of course, try it with riced cauliflower if you want a more traditional feel, but I usually skip that and eat it like a soup.
It’s incredibly easy to make, and extremely rich and flavorful.