Garlic and tomato butter chicken

15 minutes
15-20 minutes
4

A Classic Full of Flavour

This butter chicken recipe showcases the La Beef tomato. Meaty, juicy and full of flavour, it gives the creamy tomato sauce a velvety texture and a beautifully balanced taste. Fragrant with spices and easy to prepare, this comforting dish is perfect for a flavourful family meal.

Ingrédients

Chicken marinade

4 boneless, skinless chicken breasts, cut into pieces
15 mL (1 tbsp) olive oil
5 mL (1 tsp) chili powder
3 mL (½ tsp) curry powder
Salt and pepper, to taste

Butter chicken spice blend

15 mL (1 tbsp) grated fresh ginger
15 mL (1 tbsp) curry powder
8 mL (1½ tsp) ground cumin
5 mL (1 tsp) ground coriander
3 mL (½ tsp) chili powder
2 mL (¼ tsp) garlic salt

Sauce

15 mL (1 tbsp) olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 La Beef tomato (sold loose), diced
310 mL (1¼ cups) 35% cream
80 mL (⅓ cup) Campbell’s chicken broth
250 mL (1 cup) homemade or store-bought tomato sauce (see sub-recipe)
2–3 sprigs fresh cilantro

Préparation

Instructions

In a bowl, combine the chicken, olive oil, curry powder, chili powder, salt and pepper. Mix well and let marinate if time allows.
In a separate bowl, combine the ingredients for the spice blend. Set aside.
In a deep nonstick skillet, sear the chicken for 2–3 minutes. Transfer to a plate. It will finish cooking in the sauce.
Add the olive oil to the same skillet. Cook the onion for 1–2 minutes, until softened. Add the garlic and spice blend, and cook for another 1–2 minutes, stirring.
Add the diced La Beef tomato and cook for 2–3 minutes, until it begins to soften. Pour in the cream and chicken broth, and bring to a gentle simmer.
Stir in the tomato sauce, then return the chicken and any juices to the skillet. Simmer until the chicken is fully cooked and the sauce has thickened. Stir in the fresh cilantro.
Serve with basmati rice and warm naan.