Homemade Butter Chicken Masala (Edit recipe)

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Rich spices, and a creamy consistency, paired with sourdough naan made from scratch. This will be your new favorite homemade butter chicken and naan combo!

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

26

Serves: 8

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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!

Notes

The amount of water you add, will dilute the taste and give you a runnier constancy. I usually start with 1/2 cup, and then if I want to add more I will. It’s better to start off slow, taste, and test your consistency, and then add more if you prefer! I did not add any time in this recipe’s “estimated time” section for the sourdough naan bread. This will take quite a few extra hours of prep work in advance. It is so simple, (really!) don’t be intimidated when I say you need a few extra hours! It’s just a heads up that you will need to allot yourself some time to be able to prepare the naan bread properly! Keyword Butter Chicken Masala

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My Notes:

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:325
Fat:24 g
Carbohydrates:14 g
Protein:17 g
Cholesterol:69 g
Sodium:1497 mg
Fiber:5 g
Sugars:4 g
Sugar Alcohol:0 g
Calculated per serving.
Egg Free Entrées Gluten Free Grain Free Nut Free Poultry Shellfish Free Sugar Alcohol Free Sugar Free

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