Pakistani Butter Chicken

Please read all the instructions carefully at least once, BEFORE prepping and cooking!
 Prep Time: 8 minutes  Cook Time: 22 minutes  Servings: 5 to 6

  • 1 packet of Mama’s Masalas Pakistani Butter Chicken spice mix
  • 1 lb (453.59 g) of boneless & skinless chicken (breast or thighs)
  • 3 tbsp (45 mL) of melted ghee or vegetable oil
  • 2 tbsp (30 mL) melted butter
  • 1 small onion, thinly sliced
  • 1 can (6oz or 117 mL) tomato paste
  • 1 cup (237 mL) water
  • 1 cup (237 mL) heavy cream
 Cooking Instructions:
  1. Cut boneless and skinless chicken into 1-inch square cubes. Sprinkle 1 tbsp (15 mL) of Mama’s Masalas Butter Chicken spice mix onto chicken cubes. Mix well and set aside.
  2. In a cooking pot on high heat, sauté sliced onions in 3 tbsp (45mL) of ghee or oil. Sauté for about 2-3 minutes until onions are caramelized. 
  3. Next, add tomato paste to onions. Add 1 cup (237mL) of water and the remaining Mama’s Masalas spice mix into the pot. Stir well and cover.
  4. Simmer sauce for 15 minutes on medium-low heat. If the sauce starts sticking to the bottom, reduce heat to low.
  5. While waiting on the sauce, in a separate pan, sauté marinated chicken on high heat in 2 tbsp (30 mL) of butter for 5-7 minutes. Set aside.
  6. Once the sauce has cooked for 15 minutes, add sautéed chicken into the pot, stir well and cook (covered) for 5-7 minutes on low heat to allow all flavors to merge.
  7. Add heavy cream, stir and turn off the heat. Enjoy!
Optional: Garnish with a tablespoon of fresh cream and cilantro. Serve with basmati rice, naan, pita, or pasta. 

    Vegan Suggestions: Substitute chicken for firm tofu, tempeh, mushrooms, potatoes, cauliflower, etc. Substitute heavy cream with coconut milk cream.