Indian Butter Chicken - adapted from Mel’s Kitchen Cafe
2-3 chicken breasts, cut into bite-sized pieces
salt and pepper
1 TBSP olive oil
1 small onion, chopped
1 TBSP ginger, chopped
2 teas minced garlic
2 teas garam masala
1 teas curry powder
1 teas chili powder
1/2 teas ground coriander
1 can (6oz) tomato paste
2 cups chicken broth
1/2 cup half and half or cream
3 TBSP butter, cut into chunks
cilantro for sprinkling over each serving
Sprinkle the cut-up chicken with salt and pepper; set aside. In a skillet or pot, heat the olive oil.
Add the onion, ginger, and garlic. Cook and stir until the onion is translucent.
Stir in the spices. Here's a helpful tip if you have to add a few spices at once. Measure all of them out and place them in a small bowl together. This will save you some time and hassle, especially if you're trying to stir what's in the pot! Keep stirring for about a minute. You want everything in the pot coated with the spices.
Remove from the heat and scrape the mixture into a blender. Add the tomato paste and chicken broth. Blend until the mixture is smooth. Pour back into the pot and add the half and half or cream. Bring to a gentle simmer.
Add the chicken pieces and cook for about 15 minutes, or until the chicken is cooked through. You probably want to fish out a piece and cut through it to be sure. When it's cooked, add the butter and stir until it's completely melted.
Serve over rice and garnish with some chopped cilantro.