Imagine my complete surprise when this recipe for Butter Chicken came out not only completely lovely ~with 7 whole steps and ingredients you're likely to have on hand~ but actually tasted like something you could get at a restaurant! Serve with some rice and naan or flatbread. Bonus points are that this really isn't a really "curry" flavored chicken dish and isn't at all spicy, so even people who don't generally like Indian (ie: my daughter) will eat it.
Butter Chicken
2 large boneless, skinless chicken breasts
1 teaspoon ginger
1 teaspoon chili powder
1 teaspoon turmeric
1/2 teaspoon cinnamon *
1 teaspoon salt
1 ounce butter
1 small onion, minced
1 clove garlic, minced
3/4 cup half & half *
1 tablespoon tomato paste
1/2 teaspoon garam masala
chopped cilantro or parsley for garnish (optional)
1. Cut chicken into bite sized pieces.
2. Combine spices and salt, sprinkle over chicken pieces and toss to coat.
3. Saute onion and garlic in the butter.
4. Saute the chicken pieces until they just start to brown.
5. Stir in the cream and the tomato paste.
6. Cover the pan and let simmer for about 10 minutes until the chicken is cooked through.
7.Sprinkle with the garam masala and chopped cilantro or parsley.
*The original recipe called for 1 teaspoon of cinnamon, but I felt like that much cinnamon overpowered the other flavors. Feel free to adjust this to your liking.
The original also called for cream, but half and half cuts down on the fat/calorie content without sacrificing anything in the way of taste.
