Butter Chicken

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 medium yellow onions, chopped
• 3 garlic cloves, minced
• 2 green chilies, seeds removed
• 1/2 cup butter
• 3 chicken breasts
• 1/2 cup crushed tomatoes
• 1 tablespoon ground cumin
• 1/2 teaspoon ground red chili pepper
• 3 tablespoons garam masala
• 1 1/2 tablespoons tandoori paste
• 2 teaspoons tomato paste
• 3/4 liter half-and-half cream
• 1/4 cup fat free sour cream
• salt
• water
• chopped fresh coriander

Recipe

• 1 sauté the onions and chilies in butter on medium heat until onions turn clear, add some water if it starts to brown too much (approx 15 mins).
• 2 add the garlic and sauté another 5 minutes.
• 3 add the chopped tomatoes and cook for 15 minutes, stirring often.
• 4 meanwhile, place the chicken breasts on a baking rack and bake in a 350 degree oven for 25 minutes or until fully cooked through but not browned.
• 5 let chicken cool then cut into bite sized cubes.
• 6 pour the mixture from saucepan into a blender and puree for 1 minute or until very smooth, again add some water if mixture is too thick.
• 7 place the puree mixture back in the saucepan and back on the stove, and add ground chili, ground cumin, garam masala, tandoori paste, cubed cooked chicken and tomato paste.
• 8 add approximately ½ cup water.
• 9 cook for 20 minutes on low/medium while stirring constantly, add more water if too thick while cooking.
• 10 combine the half and half and sour cream and blend till smooth. add to the sauce pan and stir on low, constantly stirring for 15 or until reduced to a thick curry.
• 11 add salt to taste.
• 12 garnish with fresh coriander.
• 13 serve with basmati rice.