Indian Butter Chicken

One of the most beloved, classic Indian dishes made approachable and requiring

less than 30 minutes!

Try this Indian Butter Chicken recipe on a busy weeknight or when hosting dinner friends on the weekend- either way it’s rich flavors and aromas are sure to impress. We highly recommend serving it with raita and a bed of basmati rice or naan.

Ingredients

1lb boneless, skinless chicken breast or thighs, cut into bite sized chunks
2 tablespoons California Olive Ranch Arbequina
2 tablespoon butter or ghee
3 garlic cloves, minced
1 inch fresh ginger, grated
1 teaspoon cumin powder
1 teaspoon garam masala
1/4 teaspoon chili powder
1/2 teaspoon paprika powder
1 teaspoon coconut sugar
1/2 teaspoon turmeric powder
1 teaspoon fine salt
7.5 ounce can tomato paste
1/2 cup heavy cream or 1/2 and 1/2
Fresh cilantro and plain yogurt or raita for topping- serve with basmati rice or naan

Instructions

In a large frying pan with a fitted lid, heat California Olive Ranch Arbequina EVOO and melt butter over medium heat.
Add chicken pieces to frying pan and cook until lightly golden, about 3 to 4 minutes each side.
Add in garlic and ginger and cook until fragrant, about 1 minute.
Add in all spices and sugar and mix well.
Add in tomato paste and mix again.
Cover pan with lid and cook for another 8-10 minutes, stirring
occasionally.
Remove lid and add cream, stir in well and let cook for another minute or
two.
Serve butter chicken over warm basmati rice or alongside naan and raita.
Top with fresh cilantro.