6 Tbsp Becel Vegan butter, divided
6 Chicken Breasts, cut into 1″ chunks
1 Yellow Onion, diced
5 Garlic Cloves, minced
1 Tbsp Garam Masala
1 Tbsp Fresh Grated Ginger
1 tsp Chili Powder
1 tsp Ground Cumin
1/2 tsp Cayenne Pepper
1 1/2 Cups Tomato Sauce
2 Cups Coconut Milk
2 Tbsp Flour
salt & pepper
Rice for Serving
Using 2 Tbsp of vegan butter in a large frying pan over medium-high heat.
Brown the pieces of the chicken. They do not need to be fully cooked all the way through.
Melt another 2 Tbsp of butter in a wok over medium heat. Add the onion, and cook about three minutes.
Combine the garlic, garam masala, ginger, chili powder, cumin, and cayenne and add to the wok.
Stir to combine, and cook for about a minute before adding the tomato sauce.
Bring the mixture to a simmer and let cook for four minutes before adding the cream slowly and stirring as you add.
Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low here — not a rolling boil.
Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste.
Add a little water to the flour and stir into the mixture if it needs some thickening.
Serve alongside rice.
You can add tomato paste or a little flour or corn starch to thicken the recipe.
Butter Chicken delight!
I started out thinking mild salsa was spicy, so if you asked me several years ago if I thought I would be eating spicy Indian food, I would have laughed out loud.
Now I not only eat Indian food, but I’ve been to India.
This is a very mild spice dish. It’s known for its hint of spice, and creamy texture.
If you have all the spices on hand, and coconut milk in the cupboard and frozen chicken in the freezer you can whip this meal up super quick.
(I did cook the chicken breasts in the instant pot this time as I didn’t have any fresh)