Ingredients
Units
Scale
- 2–3 T Olive Oil
- 3–4 Chicken Breasts (boneless and skinless) (or boneless chicken thighs)
- 3 Garlic Cloves (large or add accordingly), minced
- 1 6 oz can Tomato Paste
- 2–1/4 T Garam Masala
- 1–1/2 t Cumin
- 1 t Ginger
- 1 t Chili Powder
- 1 t Paprika
- 1/2 t Onion Powder
- 1 13.5 oz can Coconut Milk (more if you want more “sauce”)
- Salt & Pepper, to taste
- Cooked Basmati or Jasmine Rice
Instructions
- Get the rice started cooking so it will be ready when the Butter Chicken is complete.
- Cut the chicken into bite sized pieces. Add to the pan along with the olive oil.
- Saute the chicken on medium heat until it’s done. Approx 5-8 minutes.
- Add the minced garlic and saute for 1-2 minutes more, stirring often.
- Add the spices and tomato paste. Stir to mix well.
- Pour in the coconut milk, stir well. Place a lid on the pan and simmer on low for about 10-15 minutes.
- Serve over rice. You can also add nuts (cashews are nice) and naan to this dish! Enjoy!
Notes
You can add more coconut milk for more “sauce”. Just be sure to add a bit more seasonings if you do.
You can sub cream for the coconut milk, if desired.
You can sub boneless chicken thighs for the chicken breasts.
