Directions
Melt 2 Tbsp of butter and 1 Tbsp of olive oil in a medium to large sauce pan over medium heat. Add the chicken, ½ tsp salt & ¼ tsp of black pepper. Cook the chicken until lightly browned. Remove from the pan. Leave any remaining butter, drippings, etc.
In the same pan, over medium heat, melt 1 Tbsp of butter. Add the onions and remaining salt & pepper and cook until translucent. Add the minced garlic and cook until fragrant, about 1 min.
Add the garam masala and turmeric. Toast the spices for about 30 sec. Then add tomato paste and the Bravado Spice Ancho Masala Scorpion Reaper Hot Sauce. Continue stirring for about 1 min.
Add the remaining 1 Tbsp of butter and the heavy cream. Whisking until incorporated. Bring sauce to just below a simmer. Then add the chicken back into the pan. Cook until warm and the sauce has thickened.
Serve over rice with warmed naan.
Recipe Note
-The spiciness can be adjusted easily but reducing or increasing the amount of hot sauce added. For less heat start with 1/4-1/2 Tsp. For more heat, add 1/4 tsp at a time until desired heat level is reached.
Nutrition
Nutrition
- Serving Size
- 1/5 of entire dish
Amount/Serving
% Daily Value
- Total Fat
- 33 grams
- 42%
- Saturated Fat
- 16 grams
- 80%
- Cholesterol
- 145 milligrams
- 48%
- Sodium
- 690 milligrams
- 30%
- Carbs
- 7 grams
- 3%
- Fiber
- 1 grams
- 4%
- Protein
- 33 grams
- 66%
- Iron
- 2 milligrams
- 11%
- Potassium
- 500 milligrams
- 11%
