INDIAN BUTTER CHICKEN

INDIAN BUTTER CHICKEN

From Kathy Reid Miller

6 T. butter, divided

2 lbs. chicken breasts, cut into 1" chunks

1 yellow onion, diced

3 garlic cloves, minced

3 t. garam masala

1 T. fresh grated ginger*

1 t. chili powder

1 t. ground cumin

1/2 t. cayenne pepper*

1  1/2 cups tomato sauce (or one 14 oz. can)

2 cups cream*

salt, pepper

lime and cilantro, for garnish

naan and rice for serving

In 2 T. butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned, but not fully cooked. Work in batches; set aside.

Melt another 2 T. of butter in the pan over medium heat. Add the onion and cook until it begins to soften - about 3 minutes.

Add the garlic, garam masala, ginger, chili powder, cumin and cayenne.  Stir to combine.

Cook for about 45 seconds and then add the tomato sauce. Bring the mixture to a simmer and let it cook 5 minutes.

Add the cream and bring the mixture back to a simmer. 

Add the browned chicken. Let the mixture simmer for 10-15 minutes. Keep the heat low - not a rolling boil.

Stir in the remaining 2 T. butter and season with salt and pepper, to taste.

Serve garnished with lime and cilantro, alongside rice and naan.  Serves 4.

*Kathy's Note:  I used 1 cup HEAVY cream, and 1 cup water.  You could use table cream, or sub 1 cup for milk, but be careful for curdling if you lessen the fat content! Also, I use ground ginger in the jar and I only use about 1/8-1/4 t. red pepper. I don't like it too hot.