Indian Butter Chicken Masala

Indian Butter Chicken Masala
Serves 4
2 tbsp. clarified butter (ghee) or canola oil
1 ½ lbs. boneless skinless chicken (breasts, thighs or a combination), cut into 1" pieces
12 ½ oz. Indian simmer sauce, such as Maya Kaimal Butter Masala
- freshly chopped cilantro leaves, to taste
- prepared brown basmati rice or couscous, for serving

In a large skillet over medium heat, heat butter or oil. Add chicken; cook and stir until browned on all sides (about 3 min.). Add sauce; cover pan and reduce heat to a low simmer. Cook until chicken is cooked through (about 8 min.). Garnish with cilantro and serve with rice.

Tasty Tips:

  • Try the same technique with tikka masala, Madras curry and other heat-and-serve Indian simmer sauces.
  • Substitute rinsed and drained canned beans (such as garbanzo) or fresh vegetables (such as bell pepper strips, cauliflower or broccoli florets, onions and carrots) for some or all of the chicken.