Butter Chicken is without a doubt one of the most well known Indian dishes around the world. In its traditional form there are not many veggies beyond tomato and onion. That shouldn’t stop you from adding 1 cup of veggies such as sliced sweet peppers, chopped zucchini, mushrooms, and on and on in with the chicken to make this a one pot meal. Or, add 2 cups in place of the chicken all together for vegetarian meals.
3 TBSP butter
1 pound chicken breast, cut in cubes
1/2 a Spanish onion, sliced
2 garlic cloves, minced
Salt & Pepper
1 TBSP C&C Butter Chicken Blend
2 TBSP tomato paste
1 cup diced tomatoes
1 cup 35% cream
Naan and Rice for serving
In a pan sauté the onion in butter until translucent.
Add chicken, garlic to pan and season with salt and pepper. Cooked until chicken pieces reach 165 degrees internally – add C&C Butter Chicken Blend, and tomato paste and cook one minute or until fragrant.
Add diced tomatoes and cream. Cook until heated through and the sauce is the consistency you desire.
Serve warm with rice and naan bread.