Quick and easy recipe for creamy chicken butter masala—totally delicious!

Quick and easy recipe for creamy chicken butter masala—totally delicious!.

Do you love this Indian restaurant fave? I’ll teach you how to make this easily at home. I’ve posted this recipe before but have had requests for a detailed video. Here’s how:
Ingredients
2 tablespoon oil
2 tablespoon butter
2 medium onion diced or use onion powder about 3 tbsp
2 teaspoon fresh ginger (finely minced or grated)
4-6 cloves garlic finely minced (I use organic minced garlic)
2 ½ pounds skinless, boneless chicken thighs, cut into ¾-inch chunks
2 -3 medium potatoes
1 can (8-10 oz) tomato sauce or 2 tbsp of organic ketchup.
1.5 tsp garam masala
1 tsp chili powder or paprika, adjust to taste
4 tsp dried Fenugreek leaves (found in Indian stores)
2 teaspoon cumin
2 tsp salt
1 cup heavy cream sub for half & half or Greek yogurt for low fat
1 tsp sugar (optional)
Cilantro (optional)
Hot cooked rice and naan for serving
Instructions
1. Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes. If you’re using onion powder you add and stir it once. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.
2. Add the chicken and the spices. Cook for 3-4 minutes. Then add the tomato sauce or ketchup and cook till the color darkens and a little oil oozes out.
4. Add the fenugreek leaves. Stir.
3. Add the heavy cream and simmer for 8-10 minutes stirring occasionally. Garnish with cilantro if you wish. Serve over Basmati rice or with naan.
Enjoy!.

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