Butter Chicken
(don't knock it
'til you try it. One of the best Indian dishes I have ever made at home.)
Ingredients:
1/4
cup butter, divided
1 onion, minced (I chopped up half
of an onion)
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
1 pint heavy cream (Can also use
light cream to make yourself feel better)
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala (I found
this at an Indian food market)
Chicken:
1 1/2 pounds skinless, boneless
chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala
****I tweaked the chicken because I
did not have tandoori masala. Instead, I just poured about 1 tsp
vegetable oil over it and then sprinkled 1 tsp garam masala and 1 pinch of
cayenne pepper.
Directions:
1. Preheat oven to 375 degrees F
(190 degrees C).
2. Melt a few tablespoons of butter
in a skillet over medium heat. Stir in onion and garlic, and 3. cook slowly
until the onion caramelizes to a dark brown, about 15 minutes.
3. Meanwhile melt the remaining
butter in a saucepan over medium-high heat along with the tomato sauce, heavy
cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce
heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally.
Then stir in caramelized onions.
4. While the sauce is simmering,
toss cubed chicken breast with vegetable oil until coated, then season with
tandoori masala and spread out onto a baking sheet.
5. Bake chicken in preheated oven
until no longer pink in the center, about 12 minutes. Once done, add the
chicken to the sauce and simmer for 5 minutes before serving.
6. Pour over rice and sprinkle with
cilantro. Viola!
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