Butter Chicken is the most popular Indian curry dish around the world. It was created in New Delhi, India, in the year 1947. It is a somewhat spicy creamy curry dish. Although the recipe can get time-consuming and complicated, our products will ease the steps in creating a better butter chicken better than your neighboring Indian restaurant.
Serves: 3-4
Ingredients
1 lb boneless skinless chicken breasts
1/2 cup Rupen's Tandoori Marinade
2 Tablespoons unsalted butter
1 bottle of Rupen's Makhani Creamy Curry Sauce
1/4 heavy whipping cream, for garnish
1/2 cup chopped cilantro, for garnish
Instructions
Pre-heat oven at 400 F.
Chop chicken breasts in 2-inch cubes. Add the chicken pieces into a medium-size mixing bowl.
Add Tandoori marinade and mix. Spread on a 1/4 sheet and bake for 25 minutes, or until the chicken pieces are cooked.
Flip the chicken pieces after 15 minutes. Remove and set aside.
In a medium-size saucepan over medium heat, melt butter.
Add Makhani Creamy Curry sauce and warm it.
Add cooked chicken pieces. Mix. Cover and cook on low heat for ten minutes.
Garnish with cream and cilantro, and serve.
The way we used to have this at home: there would be some vegetables like celery, peas, potato -besides chicken. Also a bit of red pepper.
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