Americanized Indian Butter Chicken
Description
Make this Americanized version of a traditional Indian dish. Serve with rice for a complete meal.
Ingredients
Marinade and chicken:
2.5 lb. boneless, skinless chicken breast cut in 2 inch cubes
2 -3 T. lemon juice
3 cloves garlic, minced
1 T. garam masala curry powder (an Indian spice, which can be made if not found at the grocery store)
1 t. kosher salt
Sauce:
¼ c. olive oil
2 large chopped onions
3 T. coarsely chopped garlic
2 T. garam masala
2 t. paprika
¼ t. cinnamon
2 t. kosher salt
2 c. diced no-salt-added canned tomatoes
¾ c. cream
2 T. butter or margarine
chopped cilantro for garnish, optional
Directions
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Marinade:
Combine all ingredients in a zip-lock bag or shallow baking dish, massaging the marinade into the chicken. Let stand at room temperature while you prepare the sauce, or marinate in the in the refrigerator overnight.
Sauce:
Heat oil over medium heat in a large saucepan. Add onions; slowly cook until golden, about 20 minutes, reducing heat if getting crispy or browning too quickly.
Add garlic; cook about 1 minute. Stir in garam masala, paprika, cinnamon and salt; cook 1 minute. Add tomatoes; cook 2 minutes, then add cream; carefully puree with an immersion blender (or standing blender.
Return sauce to saucepan; bring to a simmer. Add chicken to the sauce, cover, and gently simmer over medium-low heat until cooked through, about 12 minutes. Check the largest piece to make sure that it is no longer pink inside. Don't overcook the chicken.
Stir in butter, then taste and add more salt as needed.
Serve sprinkled with cilantro, if desired. Serve with rice.
Makes 6 servings