Easy 20 Minute Butter Chicken

Ingredients

• 1 tablespoon oil
• 1 tablespoon butter
• 1 medium onion (diced)
• 1 teaspoon fresh ginger (finely minced or grated (or use paste))
• 2-3 cloves garlic (finely minced or crushed)
• 1 1/2 pounds about 2-3 boneless, skinless chicken breasts, cut into 3/4-inch chunks
• 4 tablespoons tomato paste (or 8 oz can of tomato sauce)
• 1 tablespoon garam masala
• 1 teaspoon chili powder (or paprika, adjust to taste)
• 1 teaspoon Fenugreek (I use powder, but seeds or mustard seeds can be used too, optional*)
• 1 teaspoon cumin
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream (sub for half & half or yogurt for low fat)
• Hot cooked rice and naan for serving

Instructions

1. 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. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.

2. 2

   Add the chicken, tomato paste, and spices. Cook for 5-6 minutes or until everything is cooked through.

3. 3

   Add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve over Basmati rice or with naan.