Better Butter Chicken


  • 1 tsp canola oil
  • 4 skinless, boneless chicken breasts, about 500g, cut into 1-in. cubes
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp grated ginger
  • 2 tsp garam masala
  • 1 tsp tumeric
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1/4 tsp cinnamon
  • 680-mL bottle tomato passata
  • 1/4 cup cashew or almond butter
  • 2 tbsp 35% cream
  • 1/2 tsp salt
  • 1/2 cup chopped cilantro


  • HEAT a large frying pan over medium. Add oil, then chicken. Cook until chicken is browned and no pink remains, 3 to 5 min. Transfer to a plate.
  • Add onion, garlic, ginger and spices to pan. Cook, stirring often, until onion starts to soften, about 3 min. Return chicken and any juices to pan.
  • Stir in tomatoes, and scrape up and stir in any brown bits from pan bottom. Simmer, covered, until slightly thickened, about 5 min.
  • Add cashew butter, cream and salt. Stir until no streaks remain.
  • Sprinkle with cilantro.
  • Serve over brown rice if desired.
Recipe Courtesy of – Chatelaine



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