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Butter Chicken

Ingredients

  • 800 g boneless, skinless chicken thighs (cut into 1-inch pieces
  • 1/2 cup (125 ml) plain yogurt
  • 1 1/2 tbsp. minced garlic
  • 1 tbsp. minced ginger
  • 2 tsp. garam masala
  • 1 tsp. Sundar ground turmeric
  • 1 tsp. Sundar ground cumin
  • 1 tsp. Sundar chili powder
  • 1 tsp. salt
  • 2 tbsp. olive oil
  • 2 tbsp. ghee
  • 1 large onion, chopped
  • 1 1/2 tbsp. minced garlic
  • 1 tbsp. minced ginger
  • 1 1/2 tsp. Sundar ground cumin
  • 1 1/2 tsp. garam masala
  • 1 tsp. Sundar ground coriander
  • 1 can (398 mL) crushed tomatoes
  • 1 tsp. Sundar chili powder
  • 1 1/4 tsp. salt
  • 1 cup (250 mL) heavy cream
  • 1 tbsp. sugar
  • Fresh cilantro, chopped
  • Naan bread
  • Basmati rice, cooked

Directions

Combine the marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight.

Heat olive oil in a large pot over medium-high heat. Take chicken out of the marinade and fry until browned (around 3 minutes on each side) and set.

Add ghee to the pot and fry onions (about 6 minutes)

Add garlic and ginger and sauté until fragrant (about 1 minute), then add coriander, cumin and garam masala. Cook for about 20 seconds.

Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally.

Remove from heat and carefully scoop mixture into a blender and blend until smooth. Water can be added to help blend (up to ¼ cup).

Pour puréed sauce back into the pot. Stir in cream and sugar. Add the chicken and cook for an additional 8-10 minutes until chicken is cooked through and the sauce has thickened.

Garnish with chopped cilantro (optional) and serve with basmati rice and naan bread. Enjoy!

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Related Recipes

Butter Chicken

Ingredients

  • 800 g boneless, skinless chicken thighs (cut into 1-inch pieces
  • 1/2 cup (125 ml) plain yogurt
  • 1 1/2 tbsp. minced garlic
  • 1 tbsp. minced ginger
  • 2 tsp. garam masala
  • 1 tsp. Sundar ground turmeric
  • 1 tsp. Sundar ground cumin
  • 1 tsp. Sundar chili powder
  • 1 tsp. salt
  • 2 tbsp. olive oil
  • 2 tbsp. ghee
  • 1 large onion, chopped
  • 1 1/2 tbsp. minced garlic
  • 1 tbsp. minced ginger
  • 1 1/2 tsp. Sundar ground cumin
  • 1 1/2 tsp. garam masala
  • 1 tsp. Sundar ground coriander
  • 1 can (398 mL) crushed tomatoes
  • 1 tsp. Sundar chili powder
  • 1 1/4 tsp. salt
  • 1 cup (250 mL) heavy cream
  • 1 tbsp. sugar
  • Fresh cilantro, chopped
  • Naan bread
  • Basmati rice, cooked

Directions

Combine the marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight.

Heat olive oil in a large pot over medium-high heat. Take chicken out of the marinade and fry until browned (around 3 minutes on each side) and set.

Add ghee to the pot and fry onions (about 6 minutes)

Add garlic and ginger and sauté until fragrant (about 1 minute), then add coriander, cumin and garam masala. Cook for about 20 seconds.

Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally.

Remove from heat and carefully scoop mixture into a blender and blend until smooth. Water can be added to help blend (up to ¼ cup).

Pour puréed sauce back into the pot. Stir in cream and sugar. Add the chicken and cook for an additional 8-10 minutes until chicken is cooked through and the sauce has thickened.

Garnish with chopped cilantro (optional) and serve with basmati rice and naan bread. Enjoy!