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Butter Chicken Recipe

Butter Chicken
Source: crisco

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Ingredients

  • 2 tbsp (30 mL) Crisco® Canola or Vegetable Oil, divided
  • 1 lb (500 g) boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp (15 mL) ginger, finely chopped
  • 2 tbsp (30 mL) butter
  • 2 tsp (10 mL) lemon juice
  • 1 tsp (5 mL) of each; garam masala and cumin
  • ¼ tsp (1 mL) cayenne pepper
  • 1 cup (250 mL) tomato sauce
  • 1 cup (250 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
  • ¼ cup (50 mL) plain yogurt
  • salt and pepper to taste
PREP TIME
20m
COOK TIME
38m
TOTAL TIME
58m
YIELD
4 servings

Instructions

  • Heat 1 tbsp (15 mL) of oil in a large saucepan over medium-high heat. Cook chicken until lightly browned, about 10 minutes. Remove chicken and set aside.
  • Heat remaining oil in a large saucepan over medium-high heat. Sauté onion, garlic and ginger until soft and fragrant. Stir in butter, lemon juice and spices. Cook, stirring for 1 minute. Add tomato sauce, cooking for 2 minutes, stirring frequently.
  • Stir in milk and yogurt. Reduce heat and simmer for 10 minutes, stirring often.
  • Add reserved chicken to sauce and bring sauce to a boil.
  • Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through.
  • Serve with naan or over steamed rice.
  • Make this dish as mild or as spicy as you like by adjusting the amount of cayenne pepper.

Dinner

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A recipe from crisco

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