Butter Chicken

Cook

mins
Difficulty
Makes
Marinate time

mins
Prep

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serves

people

1 lb. (450 g) boneless, skinless chicken thighs, cut into bite-size pieces
2 Tbsp. (30 mL) Becel® Buttery Taste margarine*, divided
1 medium onion, finely chopped
1 1/2 tsp. (7 mL) garam masala
1 tsp. (5 mL) finely grated fresh ginger
1 clove garlic, chopped
1 can (398 g.) no salt added tomato sauce
1 pot Knorr® Homestyle Stock Chicken
1/2 cup (125 mL) water
1/2 cup (125 mL) 10% half and half cream

NUTRITIONAL INFORMATION

Amount per serving

Calories300

Calories from Fat140

Total Fat15g

Saturated Fat4.5g

Trans Fat0g

Cholesterol100mg

Sodium810mg

Total Carbs13g

Dietary Fiber2g

Sugars6g

Protein26g

Calcium6%

Iron10%

Vitamin C35%

Vitamin A20%

1 Season chicken, if desired, with salt and pepper. Melt 1 Tbsp (15 mL) margarine in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, until golden brown, about 4 minutes. Remove chicken and set aside.
2 Add onion to same skillet and cook, stirring frequently, until tender, about 8 minutes. Stir in garam masala, ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, Knorr® Homestyle Stock Chicken and 1/2 cup (125 mL) water and bring to a boil over medium-high heat. Reduce heat and cook, stirring occasionally, until slightly thickened, about 5 minutes. Stir in half and half cream and cook until slightly reduced, about 3 minutes.
3 Add chicken and cook until thoroughly cooked, about 2 minutes. Serve, if desired, sprinkled with chopped cilantro.