Butter Olive Oil Chicken

2 Tbsp. + 1/2 c. Butter Olive Oil for divided use
4-6 Boneless, skinless chicken breasts
3 tsp. Garam Masala, divided use
1 c. + 2 Tbsp. water divided use
1-28 oz. can crushed tomatoes
1/4 c. tomato paste
1/2 tsp. ground ginger
1 tsp. salt
1 tsp. cayenne pepper (optional)
2 tsp. brown sugar
1/2 c. evaporated milk
fresh grated nutmeg for garnish


Heat 2 Tbsp. Butter Olive oil in large sauté pan (or Dutch oven) over moderate heat. When HOT, Add chicken and sear chicken 3 minutes per side until golden brown. Sprinkle chicken with 1 tsp. Garam Masala and 2 Tbsp. water. Cover, and cook chicken until tender (about 15 minutes). Remove chicken from pan & set aside covered with foil. Using same sauté pan, add crushed tomatoes and tomato paste and 1 cup water and cook over medium heat for 35 minutes (or until most of the moisture evaporates). Sauce should be thick. Add ginger, brown sugar, salt, cayenne pepper (optional) and 2 tsp. garam masala to cooked tomato mixture and cook for an additional minute. Pour 1/2 cup Butter Olive Oil into tomato sauce and stir for an additional minute. Finally, pour 1/2 cup evaporated milk into tomato sauce and add chicken. Let flavors blend for an additional 5 minutes. Transfer to serving dish and serve over rice. This dish is fabulous!!! Great for entertaining! Try a Mango Chutney on the side.

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