- 1/4 cup butter
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 2 cups chicken broth or stock
- 1 (14.5 ounce) can diced tomatoes, with juice
- Melt the butter in a large skillet over medium heat.
- Add the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir in the garam masala, cumin, ginger, chili powder, salt, pepper, tomato paste and chicken broth.
- Bring to a boil; reduce heat to low and simmer for 10 minutes.
- Stir in the diced tomatoes with juice; simmer until heated through.
- Serve hot.
curry
butter chicken curry
indian food
chicken curry
easy dinner recipe