Butter Masala Chicken with Raisins and Peppers recipe

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Ingredients

1 tablespoon butter
1 clove garlic, minced
4 ounces sliced fresh mushrooms
½ large red bell pepper, diced
½ large green bell pepper, diced
½ medium onion, diced
1 ½ pounds skinless, boneless chicken breasts, cubed
1 (14.5 ounce) can diced tomatoes, drained
12 ounces condensed butter masala cooking sauce
1 cup raisins
1 cup water

Nutrition Info

323.5 calories
carbohydrate: 29.5 g
cholesterol: 76.1 mg
fat: 12 g
fiber: 3.3 g
protein: 25.3 g
saturatedFat: 4.9 g
servingSize: -
sodium: 354 mg
sugar: 17.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large saucepan over medium heat. Add garlic to hot butter and cook for 1 minute. Add mushrooms, bell peppers, and onion, cook for about 2 minutes more. Stir in chicken, diced tomatoes, masala sauce, raisins, and water. Raise heat to medium-high and bring to a simmer, about 5 minutes. Cover and cook until chicken is no longer pink in the center, stirring occasionally, 10 to 15 minutes.

Recipe Yield

6 servings

Recipe Note

I like masala chicken, but I wanted to jazz it up a bit. So, I diced some peppers and onions and added raisins for this Indian-inspired dish.

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