adapted from The Kitchen Paper
6 tablespoons butter, divided
2 lbs chicken breasts, cut into 1″ chunks
1 yellow onion, diced
3 garlic cloves, minced
1 Tbsp garam masala
1 Tbsp fresh grated ginger (or ginger paste)
1 tsp chili powder
1 tsp ground cumin
pinch cayenne pepper- or more to taste
one 15 oz. can tomato sauce or puree (puree for a thicker sauce)
2 cups cream (can try using coconut milk)
salt & pepper
cilantro, for garnish
naan bread & rice for serving
1. Using 2 Tbsp of butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through. Work in batches, and set aside on a plate when you’re done.
2. Melt another 2 Tbsp of butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.
3. Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low here — not a rolling boil, or the cream might separate.
4. Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste. Serve garnished with cilantro, alongside rice and naan.
*This dish would be gluten-free when served without Naan bread.
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