Indian Butter Chicken

This recipe is a family favorite and a mash up of recipes that we and my sister Mush use.

Ingredients

Marinade

1/2 cup yogurt

1.5 Tablespoons garlic, minced

1 Tablespoon ginger, minced

2 teaspoons Garam Masala

1 teaspoon Turmeric

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

Chicken

6 Tablespoons Butter

2 pounds boneless skinless chicken, cubed

1 yellow onion, diced

3 cloves garlic, minced

1 Tablespoon garam masala

1 Tablespoon ginger, grated

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon cayenne powder

1 14 ounce can tomato sauce

2 cups cream

salt and pepper to taste

cilantro for garnish

Naan and rice for serving.

Process

1. Mix all the marinade ingredients together, add the chicken and marinate for several hours or overnight. 

2. Heat a large skillet over medium heat, melt 2 Tablespoons butter, and brown the butter on each side, working in batches, and setting the chicken aside. 

3. In the same empty pan, melt 2 more Tablespoons butter, adding the onion and cooking until soft. 

4. Add the garlic and all the spices through cayenne. Combine and cook until mixed and fragrant then add the tomato sauce and bring to a simmer. 

5. After it has simmered about 5 minutes, add the cream, bring back to a simmer, and then add the browned chicken and cook. 

6. Turn heat to low and continue to cook for 15 to 20 minutes. 

7. Stir in the last 2 Tablespoons of butter, and season with salt and pepper to taste. 

8. Garnish with cilantro and serve over rice with a side of Naan.