4 Chicken Breasts, boneless, skinless
2 large onions, finely chopped
4 Tablespoons butter
4 teaspoons garlic, finely chopped
2 teaspoons ginger, finely chopped
1 teaspoon jalapeno peppers, finely chopped
1 teaspoon paprika
3 tablespoons Curry powder
1 can tomato Sauce (2 cups)
1 teaspoon of salt
2 cups of whipping cream, or half & half
3 tablespoons of fresh coriander (cilantro), finely chopped
1 tablespoon of garahm masala
Cut chicken into bite size pieces.
In large saucepan, fry onions in butter until golden brown. Add garlic, ginger, jalapeno peppers, paprika, and curry powder.
Fry for a few seconds, add chicken and fry for about 10 to 15 minutes.
Add tomato sauce and salt, slowly bring to a boil.
Reduce heat and simmer until chicken is done about 10 minutes.
Add whipping cream or half&half, stir and simmer about 5 minutes.
Garnish with fresh coriander. Add garahm masala.
Hint: It tastes even better if you marinate the chicken pieces in a tandoori mix overnight. Just use a jar mix available at Superstore, Save-On or Safeway, follow the instructions on the back for marinating (cut up the chicken before marinating). Then follow the instructions up top.
**Note: I have been sharing this recipe with friends and families for over IO years and have always Wondered how many other times it’s been shared. So to track how far it travels – if you receive it for the first time, please e-mail me at [email protected] and let me know who you got the recipe from and where you live. To make sure I don’t think your e-mail is spam in the heading please put Nirm’s Butter Chicken Recipe. Thanks – Nirm**
Prepared, tried and tested by: Marlene-Rick Harker