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A quick stovetop butter chicken that swaps the usual long-simmered curry base for Don Pepino Pizza Sauce, finished with cream and fresh herbs.
recipe
how to make
Recipe Detail
- Prep Time
- 15 min
- Cook Time
- 15 min
- Serves
- 4
- Power
- 417 kcal
Ingredients
- Plain yogurt
- 2 tablespoons
- Garam masala, divided
- 1 tablespoon
- Kosher salt, divided
- 2 teaspoons
- Chicken breast or thigh, boneless skinless, cut into bite-sized pieces
- 1 pound
- Vegetable oil
- 2 tablespoons
- Unsalted butter, divided
- 2 tablespoons
- Shallots, thinly sliced
- 1/4 cup
- Fresh ginger, grated
- 1 tablespoon
- Don Pepino Pizza Sauce
- 1 (14.5 oz) can
- Heavy cream
- 1/4 cup
- Flat leaf parsley or cilantro, chopped, plus more for garnish
- 2 tablespoons
- Cooked rice, hot
- 2 cups
-
Step 1
Mix the yogurt with 1/2 tablespoon garam masala and 1 teaspoon salt. Coat the chicken and marinate at least 30 minutes (or overnight, refrigerated).
-
Step 2
Heat the oil in a Dutch oven over medium-high heat and cook the chicken until no longer pink; transfer to a plate.
-
Step 3
Add 1 tablespoon butter, the shallots, and ginger to the pot; cook 2-3 minutes until softened, then stir in the remaining garam masala for 30 seconds.
-
Step 4
Stir in the Don Pepino Pizza Sauce, scraping up any browned bits. Add the remaining butter, remaining 1 teaspoon salt, and the heavy cream, and bring to a simmer.
-
Step 5
Return the chicken and its juices to the pot and simmer 5-10 minutes until the chicken is fully cooked.
-
Step 6
Stir in the fresh herbs and serve over hot cooked rice.
People Have Opinions
About Their Sauce.
Tastes exactly like the sauce at the pizzeria I grew up going to in Bergen County. Didn't expect that from a can.
I stopped simmering anything years ago. Open, spread, bake. My kids can't tell the difference and neither can I.
We use it behind the counter at our shop. Consistent every batch, which matters more than people think.
