Bombay Butter Chicken

Dinner

Serve this delicious dish when you have company and everyone will want the recipe!

  • Total Preparation Time: 70 minutes

Makes 4 to 6 servings

Rating: 3 Stars

Ingredients

1/2 cup125 mLGAY LEA - Spreadables Regular
2 2 Onion, peeled and sliced
3 3 Garlic Cloves, minced
2 lb1 Kgskinless boneless chicken breasts or legs
1/2 tsp2 mLSalt
1/2 tsp2 mLPepper
4 tsp20 mLmild Indian curry paste
2 tsp10 mLGinger, minced
1 tsp5 mLGround Cinnamon
1 1 Canned Diced Tomatoes(28 oz/791 mL)
1/4 cup50 mLGAY LEA - Regular Sour Cream
1/4 cup50 mLFresh Coriander, chopped
steamed rice or naan bread, (optional)
Lime Wedges, (optional)
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Instructions

  1. Melt half the butter in a Dutch oven or heavy pot on medium heat. Add onion and garlic and cook, stirring occasionally, for 5 minutes.
  2. Cut chicken into bite-sized chunks. Sprinkle with salt and pepper. Increase heat to medium high. Brown chicken. Add curry paste, ginger and cinnamon and cook, stirring for 30 seconds. Add tomatoes, including juices, and remaining butter to pan and bring to boil.
  3. Reduce heat and simmer, covered, for 20 minutes or until chicken is cooked through. Stir in sour cream and coriander.
    Heat until very hot without boiling. Serve with rice or naan bread.
    Garnish with lime wedges.
  • A traditional Indian dish that features tender bites of chicken in a rich, silky sauce. The sour cream in the raita will cool the mild fieriness from the curry.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.

 

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Ingredients

1/2 cup125 mLGAY LEA - Spreadables Regular
2 2 Onion, peeled and sliced
3 3 Garlic Cloves, minced
2 lb1 Kgskinless boneless chicken breasts or legs
1/2 tsp2 mLSalt
1/2 tsp2 mLPepper
4 tsp20 mLmild Indian curry paste
2 tsp10 mLGinger, minced
1 tsp5 mLGround Cinnamon
1 1 Canned Diced Tomatoes(28 oz/791 mL)
1/4 cup50 mLGAY LEA - Regular Sour Cream
1/4 cup50 mLFresh Coriander, chopped
steamed rice or naan bread, (optional)
Lime Wedges, (optional)
Add to Shopping List

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