Butter Chicken

I made one of our favourites for dinner tonight. However, it is high in butter and cream, so I tend to not make this recipe very often. Not to mention it is a little more time consuming than many of my other recipes, but extremely delicious nonetheless. I was sent this recipe through an e-mail subscription from www.allrecipes.com just over a year ago, and we have loved it ever since.

Butter Chicken
Makes: 6 servings
Total time: 1 hour

http://m.allrecipes.com/recipe/141169/easy-indian-butter-chicken?mvtid_tab=b


Ingredients

• 1 cup butter, divided
• 1 oncion, minced
• 1 Tbsp garlic, minced
• 1 can tomato sauce (15oz)
• 3 cups heavy cream
• 2 tsp salt
• 1 tsp cayenne pepper
• 1 tsp indian masala
• 1 1/2 lb boneless,skinless chicken breast halves, cut into bite size pieces
• 2 Tbsp olive oil
• 2 Tbsp indian masala

Directions

1. Preheat oven to 375 degrees F
2. Melt a few tablespoons butter in a skillet over medium heat. Stir in onion and garlic, cook until onion caramelizes to a dark brown, about 15 minutes.
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with tomato sauce, heavy cream, salt, cayenne pepper, and indian masala. Bring to a simmer, then reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
4. While sauce is simmering, toss cubed chicken breast with olive oil until coated, then season with indian masala and spread out onto a baking sheet.
5. Bake chicken in preheated oven until no longer pink in the centre, about 12 minutes. Once done, add chicken to the sauce and simmer for 5 minutes before serving with Basmati rice.

Please feel free to attempt, tweak, and enjoy this delicious recipe.


Kage