Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 servings
Ingredients:
- 910g boneless, skinless chicken breast, cubed
- Salt, to taste
- Pepper, to taste
- 10ml chilli powder, divided
- 2.5ml turmeric
- 90g unsalted butter, divided
- 225g diced yellow onion
- 15ml garam masala
- 5ml ground cumin
- 5ml cayenne pepper
- 15g grated ginger
- 3 cloves garlic, minced
- 1 cinnamon stick (2.5cm)
- 395g tomato sauce
- 240ml water
- 240ml heavy cream
- 1-2 teaspoons cannabis oil (adjust based on desired potency)
- Cooked rice, for serving
- Chopped fresh cilantro, for garnish
Preparation:
1. Marinate the Chicken:
- In a large bowl, season the cubed chicken with salt, pepper, 5ml of chili powder, and turmeric. Let it sit for 15 minutes.
2. Cook the Chicken:
- Melt 10g of butter in a large pot over medium heat. Add the marinated chicken and brown it, then remove the chicken from the pot and set aside.
3. Prepare the Sauce Base:
- In the same pot, melt another 30g of butter, then add the diced onion, garam masala, remaining chili powder, cumin, ginger, garlic, cayenne, cinnamon stick, salt, and pepper. Cook until fragrant and onions are softened.
4. Add Tomato Sauce and Simmer:
- Pour in the tomato sauce and bring it to a simmer.
5. Add Water, Cream, and Cannabis Oil:
- Stir in the water, heavy cream, and cannabis oil. Return to a simmer.
6. Finish Cooking the Chicken:
- Add the browned chicken back to the pot, cover, and let it simmer for 10-15 minutes until the chicken is tender and fully cooked.
7. Add Remaining Butter:
- Stir in the remaining 30g of butter for a rich finish. Adjust salt and pepper to taste.
Serving:
- Serve the butter chicken over cooked rice, garnished with fresh cilantro.