tsp's famous house made curry sauce, roasted chicken, peas, red peppers, cilantro lime crema, basmati rice, cilantro, garlic naan

In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and ginger, cooking for another minute.

Make the Sauce

Add the crushed tomatoes, curry powder, garam masala, salt, and black pepper. Simmer for about 10 minutes until the mixture thickens.

Add Tomatoes and Spices

Stir in the heavy cream and let it simmer on low for another 5 minutes, stirring occasionally.

Incorporate Cream

Stir in the roasted chicken, peas, and red bell pepper into the sauce. Cook for an additional 5-7 minutes until everything is heated through.

Add Chicken and Vegetables

In a small bowl, mix together sour cream, lime juice, and chopped cilantro. Set aside.

Prepare the Crema

Serve the butter chicken over a bed of basmati rice. Drizzle with cilantro lime crema and garnish with fresh cilantro. Serve with garlic naan on the side.

Serve

butter

onion, finely chopped

garlic, minced

ginger, minced

butter chicken

Recipe information

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