Indian Butter Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon garam masala seasoning 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne Sauce: 3 tablespoons butter 2 teaspoons jarred minced garlic 1 tablespoon tomato paste 1 (15-ounce) can tomato sauce 1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks 1/3 cup heavy whipping cream
To make the spice blend: Stir the ingredients together in a small bowl and set aside.
To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Add the cream to the sauce in the pan, stir well and heat through. Do not boil. Serve with rice and warmed pita bread.
Number of Servings: 4
Recipe submitted by SparkPeople user RUBYSLIPPER84.
To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Add the cream to the sauce in the pan, stir well and heat through. Do not boil. Serve with rice and warmed pita bread.
Number of Servings: 4
Recipe submitted by SparkPeople user RUBYSLIPPER84.
Nutritional Info Amount Per Serving
- Calories: 317.0
- Total Fat: 17.7 g
- Cholesterol: 115.6 mg
- Sodium: 817.7 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.3 g
- Protein: 28.6 g
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