Making a pot of Butter Chicken was never easier--or more delicious--than with our sensational simmer sauce. The longer you simmer it, the deeper the flavor, so let it bubble away on the stove while you prep the rest of your meal. And if you’re feeling indulgent, add a tablespoon of butter or ghee at the end for an extra luxurious finish!
2 tablespoons clarified butter (ghee) or vegetable oil
1 ½ lb boneless, skinless chicken, cut into 1-inch cubes
1 jar 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 Butter Masala and stir to combine. Cover and simmer for 15 minutes over low heat or until chicken is cooked through. Swirl in a tablespoon of butter to finish. If sauce becomes too thick, add water to thin.
Garnish with cilantro and ginger and serve with basmati rice or Indian flatbread.