Butter Chicken
Ingredients
1 tablespoon oil
1 tablespoon butter
1 medium onion diced
1 teaspoon fresh ginger finely minced or grated (or use paste)
2-3 cloves garlic finely minced or crushed
1 1/2 pounds about 2-3 boneless, skinless chicken breasts, cut into 3/4-inch chunks
4 tablespoons tomato paste or 8 oz can of tomato sauce
1 tablespoon garam masala
1 teaspoon chili powder or paprika, adjust to taste
1 teaspoon mustard seeds
1 teaspoon cumin
1 tsp salt
1/4 tsp black pepper
1 cup heavy cream (sub for half & half or yogurt for low fat)
fresh cilantro, for garnish
Directions
Add the oil and butter to a large skillet over medium-high heat. Once the butter has melted, add the onion and cook until golden. Add the ginger and garlic. Cook for about 30 seconds until fragrant (don’t let it burn).
Add chicken, tomato paste, and all spices. Cook for 6-7 minutes, stirring frequently until cooked through.
Add the cream and allow contents to simmer for 8-10 minutes, stirring occasionally. Garnish with fresh cilantro and serve over rice.
