Shortcut Butter Chicken
When you’re craving something rich and comforting but don’t want to spend your evening measuring spices or simmering sauces from scratch, this Shortcut Butter Chicken is the perfect solution!
Yoko Segawa of Yoko’s Kitchen
Yoko Segawa of Yoko’s Kitchen
Recipe - Heinen's of Rocky River
Shortcut Butter Chicken
Prep Time5 Minutes
Servings4
Cook Time20 Minutes
Ingredients
2 cups Heinen's basmati rice
1 Tbsp. Heinen's organic extra virgin olive oil
1.5 lbs. Gerber's boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp. Heinen's garlic powder
½ tsp. garam masala
1 jar Maya Kaimal butter masala simmer sauce
2 tsp. sugar
Heinen's heavy whipping cream, for garnish
Fresh cilantro, for garnish
Salt
Pepper
Directions
- Cook the basmati rice according to the package instructions.
- While the rice cooks, prepare the butter chicken. In a large skillet, heat the oil over medium heat. Add the chicken and season with the garlic powder, garam masala, salt, and pepper. Cook until golden brown on both sides.
- Add the butter masala sauce and sugar. Simmer for 10 to 15 minutes until chicken is cooked through.
- Drizzle the heavy cream and top with chopped cilantro. Divide the rice and butter chicken onto plates.
5 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Directions
- Cook the basmati rice according to the package instructions.
- While the rice cooks, prepare the butter chicken. In a large skillet, heat the oil over medium heat. Add the chicken and season with the garlic powder, garam masala, salt, and pepper. Cook until golden brown on both sides.
- Add the butter masala sauce and sugar. Simmer for 10 to 15 minutes until chicken is cooked through.
- Drizzle the heavy cream and top with chopped cilantro. Divide the rice and butter chicken onto plates.
