Butter Chicken

This a very creamy sauce.  I like to serve it over noodles or rice and use some naan bread for dipping in the sauce.  I use a mild red chili seasoning, but you and use a medium or hot one.  I make mine pretty mild, but you can make it as spicy as you would like.

BUTTER CHICKEN 

(serves 6 )

Marinade Ingredients:

*2 pounds boneless, skinless chicken breast or thighs, cut into bite size pieces

*1/2 lemon, freshly squeezed juice

*1-3 tablespoons red chili powder (depending on how spicy you want it)

*1/3 cup sour cream or plain greek yogurt 

*2 tablespoon olive oil

*2 teaspoons turmeric powder

*1 teaspoon ground cumin

*1-2 tablespoons minced garlic

*1 teaspoon minced ginger

*2 teaspoons garam masala

Gravy Ingredients:

*4 tablespoon butter, divided

*2 tablespoon olive oil

*1 large yellow onion, chopped

*2-3 tablespoons minced garlic

*1 teaspoon minced ginger

*1 teaspoon dried cumin 

*1/8- 1/2 teaspoon red Chile powder (depending on how spicy you want it)

*1 teaspoon ground coriander

*1 teaspoon garam masala 

*1 (28 ounce) can crushed tomatoes

*1/2 cup cashews

*1/4-1/2 teaspoon salt

*1 teaspoon sugar

*1/4 cup heavy cream

*heavy cream for drizzling

*fresh cilantro for topping

Marinade Directions:

~In a large bowl, whisk the ingredients together except for the chicken.

~Add chicken and stir until well coated.

~Place plastic wrap over bowl and refrigerate for at least 4-8 hours.

~Remove from refrigerator.

~Heat up large skillet over medium-high heat and drizzle some olive oil in it once it's hot.

~Add chicken and cook on both sides for 4-5 minutes each or until chicken is done.

~Remove from pan and set aside.

Gravy Directions:

~Melt half of the butter and the olive oil into the same skillet.

~Add in onions and sauté until onions are tender, stirring often.

~Add in garlic and ginger and cook for another minute, stirring continuously. 

~Add in crushed tomatoes, cashews, cumin, red chile powder, garam masala, sugar, and salt. 

~Bring to a high simmer, stirring often.

~Simmer for 20-30 minutes or until mixture thickens up and becomes dark red.

~Remove from heat and stir in heavy cream.

~Carefully pour mixture into a blender and mix until smooth.

~Pour hot mixture into a mesh strainer over the skillet (optional, but makes it really smooth).

~Pour mixture back into skillet and add the chicken and remaining butter, allow to simmer for another 5-7 minutes or until chicken is hot (if it's to thick and a little water to it).

~Serve over rice.  

~Drizzle with heavy cream and sprinkle fresh cilantro over top.