Butter Chicken - Curry

Without a doubt this is one of the best chicken dishes you can prepare when you are yearning for something a bit exotic but still very easy to do.

I love this dish in the winter with steamed Basamati rice. I highly recommend trying this dish even if you have finicky eaters in your house.

This exceptional recipe is always a huge success.

Ingredients:

2 lbs boneless chicken thighs or chicken breast (optional - cut into 1" chunks)

6 Tbsp butter (divide into 3 x 2 Tbsp portions)

1 large yellow onion sliced

3 garlic cloves - minced or chopped

1 1/2 cups of jar tomato sauce - pick a good marinara or use crushed tomatoes by Cento

2 cups half and half cream

1 Tbsp fresh ginger grated

1 Tbsp Garam Masala

1 teaspoon chili powder

pinch of cayenne pepper

1 teaspoon of cumin

Salt & Pepper

Optional - chopped basil, parsley or cilantro for topping

Directions

In a large skillet melt 2 Tbsp of the butter on medium low heat. Lightly salt and pepper the chicken and add to the skillet - sauteing for approx 2-3 minutes on each side.

Do batches if necessary. You want a nice light brown crust. The chicken will not be fully cooked.

Remove chicken from skillet and set aside.

Add 2 Tbsp butter into the skillet. On medium heat saute the onions until they begin to soften - approx 4 minutes. Add next your garlic, cumin, Garam Masala, chili powder, grated ginger and cayenne pepper. Stir and cook for one full minute.

Add next your tomato sauce and bring to a simmer. Cook for 5 minutes.

After 5 minutes add the half and half.

As the sauce begins to simmer add back your chicken and bring sauce to a low simmer for 15 minutes.

Do not allow sauce to boil.

To finish - add the remaining 2 Tbsp of butter and a pinch of salt & pepper.

Taste and adjust seasonings as you desire.

Serve with Basamati rice.

Finish with lime, parsley, basil or cilantro

I like to serve this dish with warm Nann bread.

ENJOY!