Butter Chicken

Serves: 8, as a side dish

Prep Time: 5-10 min, plus at least 2 hours for chicken to marinate

Cooking Time: 45 min

Total:  55 min, plus time for chicken to marinate

Ingredients

2 lbs chicken breast
2 tsp. ginger/garlic masala
1 tsp. garam masala
1 tsp. red chili powder
1 tsp. tumeric powder
1 tsp. salt
1 medium onion, finely chopped
1 tbsp. olive oil
3-4 tbsp. ghee or butter
3/4 cup half and half cream
3/4 cup plain yogurt
1/4 cup plain tomato sauce
2 tbsp. chopped cilantro, to garnish

Directions

1. Mix together all the spices and olive oil to form a paste.
2. Wash and cut chicken into bite sized pieces, and place in a large plastic bag with the spice paste.  Gently toss the bag to coat chicken, and let marinate for at least 2 hours in the refrigerator.
3. Heat ghee in a pan and add chopped onions.  Saute until lightly browned.
4. Add marinated chicken and stir.  Cover and allow to cook on medium heat for 20-30 minutes, or until chicken is fully cooked.
5. Add cream and cook for another 5 minutes.
6. Add yogurt and tomato sauce, and stir.  Allow to cook for another 5-10 minutes on low heat. If you want a thinner sauce, add a bit of water. 
7. Garnish with chopped cilantro and serve immediately with basmati rice, or with roti or naan.

Lightly adapted from Daksha's Gourmet Spices: Cookbook Two (2002)