Indian butter chicken
INGREDIENTS:
3/4 cup unsalted butter (1/2 stick + 1 stick), divided
1 large sweet Vidalia or yellow onion, diced small
about 1.50 pounds boneless skinless chicken breast, diced into bite-sized pieces
3 to 5 cloves garlic, finely minced or pressed
2 tablespoons garam masala
1 tablespoon cumin
1 tablespoon turmeric
1 tablespoon ground ginger or 1+ tablespoon fresh ginger, finely chopped
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon cayenne pepper, or to taste
1 cup heavy whipping cream (see Notes below)
one 8-ounce can tomato sauce (I used no-salt added; see Notes below)
basmati rice (or your favorite rice) for serving
about 1/3 cup fresh cilantro leaves, or to taste for garnishing
DIRECTIONS:
To a large skillet add 1/4 cup butter (1/2 stick), onion, and sauté over medium-high heat until the onions begins to soften and caramelize about 5 minutes; stir intermittently. It does not have to be fully caramelized before moving on.
Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant; stir frequently.
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