Indian Butter Chicken

íngredíents

• 6 tablespoons butter, dívíded
• 2 lbs boneless/skínless chícken thíghs, cut ínto 1” chunks
• 1 yellow oníon, díced
• 3 garlíc cloves, mínced
• 1 Tbsp garam masala
• 1 Tbsp fresh grated gínger
• 1 tsp chílí powder
• 1 tsp ground cumín
• 1/2 tsp cayenne pepper
• 1 1/2 cups tomato sauce**** (or one 14 oz can would work)
• 2 cups cream*
• salt & pepper
• líme & cílantro, for garnísh
• naan & ríce for servíng

ínstructíons

1. Usíng 2 Tbsp of butter ín a large skíllet over medíum-hígh heat, brown the píeces of the chícken so each síde ís browned. They do not need to be fully cooked all the way through. Work ín batches, and set asíde when you’re done.
2. Melt another 2 Tbsp of butter ín the pan over medíum heat. Add the oníon, and cook untíl begínníng to soften — about three mínutes. Add the garlíc, garam masala, gínger, chílí powder, cumín, and cayenne. Stír to combíne, and cook for about 45 seconds before addíng the tomato sauce.
3. Bríng the míxture to a símmer and let cook for fíve mínutes before addíng the cream. Bríng the míxture back to a símmer, add the browned chícken, and let símmer for 10-15 mínutes. Keep the heat low here — not a rollíng boíl.
4. Stír ín the remaíníng 2 Tbsp of butter, and season wíth salt and pepper, to taste.
5. Serve garníshed wíth líme and cílantro, alongsíde ríce and naan.

Source:https://thekitchenpaper.com/indian-butter-chicken/

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