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Indian Butter Chicken

Tomato sauce is a base for many cuisines around the world. Using our sauce saves time so you don’t have to spend hours simmering to build flavor. We’ve done it for you!

Ingredients for dry marinade:
2 lbs of boneless/skinless chicken breast (you can also use a 6-8 pack of boneless/skinless chicken thighs if preferred), dice chicken to bite size, approx. 2″ pieces.

1/2 tsp. ea. of salt & pepper.
1 tsp. chili powder.
1 tsp. sweet paprika.
1/2 tsp. turmeric.

Preparation for marinating:
Mix diced chicken and the above ingredients in a large bowl and set aside for 15 minutes to marinate.

Ingredients for sauce:
6 Tbsp. unsalted butter (divided into 3 chunks of 2 Tbsp. ea.)
1 1/2 cups of yellow onion, small dice.
4-6 garlic cloves, smashed and minced.
3 tsp. Garam Masala spice.
1 tsp. chili powder.
1 tsp. cumin.
1 tsp. cayenne.
1 Tbsp. freshly grated ginger.
1 cinnamon stick, about 3″
1 jar of Due Cellucci Tomato Basil Sauce (for additional heat, use a jar of Due Cellucci Arrabbiata Sauce instead.)
1/2 cup of water (can also use low sodium chicken stock if desired.)
1 cup of heavy cream.
Chopped cilantro for garnish.
Option:  you can also mix in 1 1/2 cups of defrosted peas at the end of final simmer.
Cooked rice, to serve.

1. In a large sauté pan with about 2-3 inches of height, medium heat, brown the diced chicken in two (2) Tbsps. of butter, remove and set aside.
2. Melt another two (2) Tbsps. of butter, medium heat.
3. Add onions, garlic, garam masala, grated ginger, chili powder, cumin, cayenne, cinnamon stick, salt & pepper, and cook until fragrant – about 3-4 minutes.
4. Add Due Cellucci Sauce of choice and bring to simmer.
5. Add the water and cream, and return the chicken and any juices to pan.  Bring back up to a simmer, cover.
6. Simmer for 15-20 minutes on low.  Stirring occasionally.
7. Stir in the remaining two (2) Tbsps. of butter, and additional salt & pepper to taste.

Serve garnished with chopped cilantro on top of rice.  Enjoy!