This recipe is a little out of the box for me. I am really not a big Indian Food but everyone raves about Butter Chicken. I decided to look it up and it actually is quite easy to make. The prep time is only 20 minutes and there are only 3 steps from beginning to end. This is right up my alley. I added the ingredients to my shopping list and have it on the menu for the weekend!! Bon Appetit!!!
(adapted from Cooking Professionally)
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).Step 2
Add chicken, tomato paste, and all spices. Cook for 6-7 minutes, stirring frequently until cooked through.Step 3
Add the cream and allow contents to simmer for 8-10 minutes, stirring occasionally. Garnish with fresh cilantro and serve over rice (and some Naan!)