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 Maya Kaimal Butter Masalasauce and stir to combine. Cover and simmer for 15 minutes over low heat or until chicken is cooked through. If sauce becomes too thick, add water to thin.
  • Garnish with cilantro and ginger and serve with basmati rice or Indian flatbread.

 

 

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