"A classic Pakistani staple, cooked with pan-fried chicken and a creamy, tomato-based sauce full of aromatic flavor."
Pakistani Butter Chicken
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Prep time 8mins
Cook time 22mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 packet of Mama’s Masalas Pakistani Butter Chicken spice mix
- 1 pound boneless & skinless chicken (breast or thighs)
- 3 tablespoons melted ghee or vegetable oil
- 2 tablespoons melted butter
- 1 small onion, thinly sliced
- 1 can tomato paste (6 oz)
- 1 cup water
- 1 cup heavy cream
Method
Step 1
Cut 1 lb of boneless and skinless chicken into 1-inch square cubes. Sprinkle 1 tbsp of Mama’s Masalas Butter Chicken spice mix onto chicken cubes. Mix well and set aside.
Step 2
In a cooking pot on high heat, sauté sliced onions in 3 tbsp of ghee or oil. Sauté for about 2-3 minutes until onions are caramelized.
Step 3
Next, add tomato paste onto onions. Add 1 cup of water and remaining Mama’s Masalas spice mix into the pot. Stir well and cover.
Step 4
Simmer sauce for 15 minutes on medium-low heat. If the sauce starts sticking to the bottom, reduce heat to low.
Step 5
While waiting on the sauce, in a separate pan, sauté marinated chicken on high heat in 2 tbsp of butter for 5-7 minutes. Set aside.
Step 6
Once the sauce has cooked for 15 minutes, add sautéed chicken into the pot, stir well and cook (covered) for 5-7 minutes on low heat to allow all flavors to merge.
Step 7
Add heavy cream, stir and turn off the heat. Garnish with a tablespoon of fresh cream and cilantro. Serve with basmati rice, naan, pita, or pasta. Enjoy!