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Chicken with Medjool Date Chutney Butter Chicken with Medjool Date Chutney
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Butter Chicken with Medjool Date Chutney

 

Ingredients

  • BUTTER CHICKEN
  • 2 Tbsp (30 mL) butter
  • 1 onion, chopped
  • 1 Tbsp (15 mL) grated ginger
  • 1 Tbsp (15 mL) minced garlic
  • 2 cups (500 mL) low-sodium tomato sauce
  • 1/2 cup (125 mL) 35% Cream
  • 1 Tbsp (15 mL) tandoori sauce
  • 1 Tbsp (15 mL) garam masala
  • 2 chicken breasts cut into 1-inch (2.5 cm) cubes
  • MEDJOOL DATE CHUTNEY
  • 2 Tbsp (30 mL) olive oil
  • 1/2 onion, sliced
  • 1 Tbsp (15 mL) grated ginger
  • 1 Jalapeño pepper, minced
  • 1 Tbsp (15 mL) minced garlic
  • 1/4 cup (50 mL) red wine vinegar
  • 1 cup (250 mL) Natural Delights Medjool Dates, pitted & finely chopped (about 10 dates)
  • 1 Tbsp (15 mL) curry powder
  • 2 Tbsp (30 mL) brown sugar
View nutrition facts
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Cooking Instructions

  1. BUTTER CHICKEN
  2. In a medium saucepan set over medium heat, melt butter. Stir in the onions, ginger and garlic and cook for 10-15 minutes until the onions begin to brown.
  3. Add the tomato sauce, cream, tandoori sauce and garam masala to the butter and onion mixture. Simmer for 30 minutes, stirring frequently.
  4. Add the cubed chicken to the sauce and let simmer for an additional 25 minutes or until the chicken is completely cooked.
  5. Garnish with yogurt and sprigs of cilantro. Serve with Medjool Date Chutney, Naan and basmati rice.
  6. MEDJOOL DATE CHUTNEY
  7. In a large sauté pan, heat the olive oil with the onion, ginger, chili and garlic for 3 minutes. Add the vinegar, Medjool dates, curry powder and brown sugar; stir to dissolve the sugar.
  8. Simmer for 8-10 minutes and cool slightly before serving.

Serve immediately.

Serves 4

 

Butter Chicken with Medjool Date Chutney

Nutrition Information: Butter Chicken with Medjool Date Chutney