Butter chicken is an excellent way to experiment with Indian food if you have never tried it, and is also great for people who already enjoy Indian cuisine. It's versatility with the adjustable spicy flavors (simply add more or less chili powder) and delicious deep tomato flavors will please every palate.
Butter Chicken
1 6 oz. can tomato paste
1 pint heavy cream
2 cloves garlic
1 tablespoon minced fresh ginger
1 pound boneless, skinless chicken breast, cubed
salt
2 tablespoons turmeric powder
1 tablespoon red mirch powder (Indian chili powder)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/4 cup cilantro leaves, finely chopped (optional)
In a large pot, saute ginger and garlic with butter and olive oil over medium-high heat until browned. Add chicken breast cubes, stir until the meat is coated with the ginger, olive oil, and garlic. Cook for about 3 minutes, or until slightly underdone. Add heavy cream, and stir. Allow to come to boil, and add tomato paste, and thoroughly mix. Let it come to a boil, and add turmeric, chili powder, and salt. Check to make sure chicken has properly cooked. Top with cilantro, allow to cool for 1 minute, and serve with rice or pita bread. Enjoy!
Serves approximately 4.
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