Homemade Butter Chicken Masala (Edit recipe)

Chicken dry rub instructions

1. Begin by patting chicken breasts dry, and place on a cutting board. Chop each breast into inch sized cubes, and place into a medium sized bowl.
2. Drizzle chicken with avocado oil. Add turmeric, chilli powder, curry powder, garlic salt, and black pepper. Toss to coat chicken cubes evenly with the spices. Cover and let sit for 20 minutes.

Rice prep

1. Once you have finished prepping chicken, begin preparing your jasmine rice. Follow package instructions, and allow to cook while you prep the rest of the meal. Feel free to check out the blog post above for tips on how to add more flavor to your rice!

Butter chicken masala instructions

1. While your meat is sitting, begin chopping onions and mincing garlic. Allow them to sit in a covered bowl until the recipe calls for them. (Covering them keeps your onions fresh)
2. Once chicken is done sitting, add 2 tablespoons of butter to a pre-heated pan. Place chicken cubes on the warm pan one at a time(I know this takes a little bit of extra time, but it ensures a more even cook for all of your chicken pieces).
3. Once chicken is cooked through remove from pan back into your CLEANED covered bowl.
4. Next, add 3 tablespoons of butter.
5. Once butter has melted, add all of your diced onions and minced garlic.
6. Add garam masala, chilli powder, cumin, coriander, paprika, ground ginger, and your whole cinnamon stick.
7. Sautu00e9 onion mixture until onions become tender.
8. Next, stir in tomato sauce.
9. Then heavy cream, and 1/2-3/4 cups water. ** See Notes**
10. Then add in chicken pieces and strained chickpeas. Stir to coat.
11. Cover, and let simmer for 10 minutes.
12. Stir in 2 more tablespoons of butter, and remove from heat.
13. Serve over jasmine rice, with homemade sourdough naan**See notes**. Top with fresh cilantro and/or fresh parsley.
14. Enjoy!