Indian Butter Chicken
This recipe is adapted from one I found on allrecipes.com found HERE. I doubled the chicken and I broke it up into three steps. You can do them all at once, but read through the entire recipe to make your plan of action.
Ingredients & Method:
3 lbs boneless, skinless chicken breasts cut into bite sized pieces
2 T canola oil
2 T tandoori masala (I ordered this on amazon, but I saw it at Whole Foods)
Preheat oven to 375 degrees. Coat chicken in canola oil and then in tandoori masala seasoning. Spread onto a greased cookie sheet (I lined mine with aluminum foil and sprayed it), and bake for 12 minutes.
3 T butter (save the remainder of the stick for the next step)
Medium onion, minced
1 T minced garlic
In a small frying pan, melt the butter and add the onion and garlic. Cook for approximately 15 minutes, until the onion is golden brown.
1 stick butter plus the remaining 5 T of butter from the stick used above
15 oz tomato sauce
3 cups heavy cream
2 t salt
1 t garam masala (I found this at my regular grocery store)
1 t cayenne pepper (can omit or half if you don't want the additional heat)
Melt butter in large saucepan. Add tomato sauce, cream, and spices. Bring to a boil, reduce the heat, cover and simmer for 30 minutes. Add the onions, garlic, and chicken. Simmer for an additional 5 minutes.
Brown basmati rice - cook according to package directions. Cook more than you think you'll need!
Serve chicken over rice with sauce and enjoy!!