Saucepan@saucepan · Shared this recipeFollowIndian · dinnerButter Chicken RecipeA simplified butter chicken with seasoned, skillet-browned chicken in a creamy spiced tomato sauce, ready in 45 minutes.total45 minprep20 mincook25 minservings4Original recipe on onceuponachef.comKeep this recipeAdd a copy of Butter Chicken Recipe to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1.5 lb chicken tenderloins, tendons trimmed, or boneless skinless breasts, cut into 1½-inch (4-cm, see note, pieces )1.25 tsp salt2 tsp garam masala3 tbsp all-purpose flour2 tbsp unsalted butter1 tbsp vegetable oil1 medium yellow onion, finely chopped (about 1 cup, )1.5 tbsp finely chopped fresh ginger, from a 2-inch (5-cm, knob )1 tsp ground coriander1.75 tsp ground cumin0.125 tsp cayenne pepper ), (optional1 can tomato sauce, 8-oz1 cup heavy cream0.75 tsp sugar0.25 tsp freshly ground black pepper3 tbsp water3 tbsp chopped fresh cilantro ), (optionalBasmati riceMango chutney, such as Major Grey'sStepsClear checksTap an ingredient or step to check it off.1Step 1: Pat the chicken dry with a paper towel.2Step 2: In a medium bowl, sprinkle the chicken pieces evenly with ¾ teaspoon of the salt and 1 teaspoon of the garam masala; toss to coat evenly.3Step 3: Add the flour and toss again, making sure the chicken is well coated.4Step 4: In a large (12-inch/30-cm) nonstick skillet, heat 1 tablespoon of the butter and the oil over medium-high heat.5Step 5: When the fat is hot and shimmering, add the chicken in a single layer and cook, without stirring, until the chicken is lightly golden on the underside, about 3 minutes.6Step 6: Using tongs, turn the chicken pieces over and cook until just cooked through, 2 to 3 minutes more.7Step 7: Transfer the chicken to a plate and set aside while you make the sauce (you'll use the skillet in the next step—there's no need to wash it).8Step 8: Melt the remaining tablespoon butter in the same skillet over medium heat.9Step 9: Add the onion and ginger and cook, stirring frequently, until softened, 3 to 4 minutes. If the onion starts to brown, reduce the heat.10Step 10: Add the coriander, cumin, cayenne (if using), and remaining teaspoon of garam masala; stir and cook 1 minute more.11Step 11: Add the tomato sauce, cream, sugar, pepper, water, and the remaining ½ teaspoon salt. Bring to a gentle boil, then reduce the heat and simmer, uncovered, until slightly thickened, about 3 minutes.12Step 12: Add the chicken, along with any accumulated juices, to the sauce and simmer just a few minutes until the chicken is warmed through.13Step 13: Taste the sauce and adjust the seasoning if necessary.14Step 14: Sprinkle with the cilantro, if using, and serve with basmati rice and mango chutney.15Step 15: Note: the sauce will thicken as it sits; thin with a bit of water if necessary.getsaucepan.com/r/cf828d07-1c1d-4402-a91a-32dd46623682 · Original: https://www.onceuponachef.com/recipes/butter-chicken.html
