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Buttery Chicken from Savvy & Well

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RICHMOND, Va – World traveler and culinary enthusiast Gabrielle Tenney, Owner of Savvy & Well with Gabrielle, joined us in the kitchen and shared her recipe for authentic Indian Butter Chicken featuring fresh vegetables hand picked from the farmers market. For more information you can visit online at

Butter Chicken
Serves 2

8 ounces chicken breasts
1 cup zucchini
1 cup cauliflower
2 tablespoons basil
4 ounces butter chicken sauce
Butter Chicken Gravy
1 tablespoon ginger
2 garlic cloves
1 15oz can diced tomatoes
2 medium onions, sliced thin
1 cup cashews
1 teaspoon fenugreek powder
1 tablespoon garam masala
1 tablespoon honey
1 tablespoon rice vinegar
2 tablespoons butter

1. Caramelize the onions- Slice the onions into even sized thin slices. Place a saute pan over medium-high heat. Once hot, add 1 tablespoon of butter and coat the pan. Add the onions and let them cook, stirring occasionally until golden brown. The longer you let the onions sit cooking, the more browning will occur. Just be careful to not let burn and really let the onions scrape up the brown bits on the bottom.
2. Prepare the ingredients- While the onions are caramelizing, chop the zucchini. Cut off both ends then cut in half and into bite size pieces. To cut the cauliflower simply cut the florets off the core, cut them into bite sized pieces. Cut the ginger and garlic very small.
3. Cook the sauce- In a medium sauce pot over medium high heat add 1/2 a tablespoon of butter and coat the pan. Add the garlic, ginger, stir for 1 minute and add the tomatoes and cashews. Add the rest of the ingredients (including the caramelized onions), crank up the heat and cook for 5 minutes. Then blend and add back to the pot. Taste and season if necessary. You will have lots of leftover sauce for another day.
4. Prepare the chicken- Cut chicken into bite sized pieces and add to the pot. Simmer for 10 minutes and add the vegetables and a couple whole stems of basil (pull out when finished). Simmer for another 10 minutes or until vegetables are cooked but not mushy and the chicken is cooked through.
5. Finish and assemble- Serve into bowls and top with chopped basil. Optional- serve with 1/2 cup cooked rice or quinoa.