Butter Chicken

By exdircomp

Ingredients

• 2 tablespoons grapeseed oil or 3 tablespooons of butter
• 1 small red onion, chopped
• 2 tablespoons chopped fresh garlic
• 1 tablespoon chopped fresh ginger
• 2 tablespoons tomato paste
• 1 (15-ounce) can tomato sauce
• 1 (14 1/2-ounce) can diced tomatoes in juice
• 1 tablespoon brown sugar
• 1 tablespoon cumin seeds
• 1 tablespoon garam masala
• 1 teaspoon red chile flakes
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 pound chicken breasts, boneless and skinless, cut into cubes
• 1/4 cup low-fat yogurt or 1/3 cup heavy whipping cream
• Serve with Naan

Preparation

Step 1

To make the spice blend: Stir the ingredients together in a small bowl and set aside.

To make the sauce: Melt the butter/ oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.

Add the cream or yogurt to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken.