INDIAN BUTTER CHICKEN |
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12 T UNSALTED BUTTER, divided
1 RED ONION, minced
3, 8OZ BONELESS, SKINLESS CHICKEN BREASTS, cut into 1” chunks
5 CLOVES OF GARLIC, minced
2 T GARAM MASALA
1 T GROUND CUMIN
1 T TUMERIC
1 T GROUND GINGER
¼ t CAYENNE PEPPER
1 1/3 C HEAVY CREAM
8OZ CAN OF TOMATO SAUCE
3 C BASMATI RICE, cooked according to package instructions
KOSHER SALT & FRESH CRACKED BLACK PEPPER, to taste
In a large saute pan, set over medium high heat, add 4 T butter and onions. Cook until the onions have softened and are beginning to caramelize, about 5 minutes. Add the chicken and cook for an additional 5 minutes, stirring to ensure the chicken is beginning to brown on all sides. Add the garlic and cook for an additional 1-2 minutes. Stir in the garam masala, cumin, turmeric, ginger and cayenne and let the spices toast for 1-2 minutes.
Add the remaining stick (8T) butter, the cream and tomato sauce, stirring to combine and allow the mixture to simmer for 10 minutes or until the sauce has thickened and reduced slightly. Season to taste with salt and pepper. Serve over basmati rice and garnish with cilantro.
1 RED ONION, minced
3, 8OZ BONELESS, SKINLESS CHICKEN BREASTS, cut into 1” chunks
5 CLOVES OF GARLIC, minced
2 T GARAM MASALA
1 T GROUND CUMIN
1 T TUMERIC
1 T GROUND GINGER
¼ t CAYENNE PEPPER
1 1/3 C HEAVY CREAM
8OZ CAN OF TOMATO SAUCE
3 C BASMATI RICE, cooked according to package instructions
KOSHER SALT & FRESH CRACKED BLACK PEPPER, to taste
In a large saute pan, set over medium high heat, add 4 T butter and onions. Cook until the onions have softened and are beginning to caramelize, about 5 minutes. Add the chicken and cook for an additional 5 minutes, stirring to ensure the chicken is beginning to brown on all sides. Add the garlic and cook for an additional 1-2 minutes. Stir in the garam masala, cumin, turmeric, ginger and cayenne and let the spices toast for 1-2 minutes.
Add the remaining stick (8T) butter, the cream and tomato sauce, stirring to combine and allow the mixture to simmer for 10 minutes or until the sauce has thickened and reduced slightly. Season to taste with salt and pepper. Serve over basmati rice and garnish with cilantro.
