|Yummy, fragrant Butter Chicken!|
|Season chicken breasts with curry powder, salt and pepper.|
Bake, cool, cube and set aside.
|Combine garlic and spices to create a paste.|
|Saute onion in butter, adding the spice paste.|
|Stir in the tomato sauce.|
|Add the yogurt.|
|Stir in the half and half.|
|Add cooked chicken to the sauce.|
|Stir in remaining butter.|
Allow to simmer 30 minutes.
|Enjoy a taste of India!|
1 tablespoon curry powder
3 cloves garlic, minced
2 tablespoons Garam Masala spice
1 tablespoon ground Turmeric
1 teaspoon cayenne pepper
1 teaspoon olive oil
salt and pepper
4 tablespoons unsalted butter
1 medium onion, chopped fine
1 (14.5 ounce) can tomato sauce
1/2 cup yogurt
1/2 cup half and half
4 boneless, skinless chicken breasts, cooked and cut into bite-sized pieces.
Preheat oven to 350 degrees F. Season chicken breasts with curry powder, salt and pepper. Place on a baking sheet and bake until done and juices run clear. Remove from oven. Allow to cool and cut into bite-sized pieces. Set aside. Using a mortar and pestle or food processor, combine the garlic, garam masala, turmeric, cayenne pepper, olive oil, salt and pepper to create a paste. Melt two tablespoons of butter in a large skillet. Add chopped onion and saute about 5 minutes. Add the spice paste. Coat onions and allow to cook for 1 minute. Add the tomato sauce, yogurt and half and half. Stir to combine. Bring to a simmer. Add the cooked chicken and the remaining two tablespoons of butter. Simmer on low for 30 minutes. Serve over Basmati rice.
Prep Time: Approximately 20 minutes Cook Time: Approximately 40 minutes