BUTTER CHICKEN

BUTTER CHICKEN

Serves 4

  • 2 tablespoons clarified butter (ghee) or vegetable oil
  • 1 ½ lbs boneless, skinless chicken, cut into 1-inch cubes
  • 1 container Maya Kaimal Butter Masala
  • Cilantro leaves for garnish (optional)
  • Fresh ginger cut into matchsticks for garnish (optional)
  •  
  • In a medium-sized covered skillet or Dutch oven, heat the clarified butter or vegetable
    oil over medium heat. Add the cubed chicken and brown lightly on all sides.
  • Add the Butter Masala sauce and stir to combine. Cover and simmer for 15 minutes
    over low heat or until chicken is cooked through. Swirl in a tablespoon of butter to
    finish. If sauce becomes too thick, add water to thin.
  • Garnish with cilantro and ginger and serve with basmati rice or Indian flatbread.