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indian butter chicken

ingredients

  • 6 tàblespoons butter, divided
  • 2 lbs chicken breàsts, cut into 1″ chunks
  • 1 yellow onion, diced
  • 3 gàrlic cloves, minced
  • 1 Tbsp gàràm màsàlà
  • 1 Tbsp fresh gràted ginger
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp càyenne pepper
  • 1 1/2 cups tomàto sàuce**** (or one 14 oz càn would work)
  • 2 cups creàm*
  • sàlt & pepper
  • lime & cilàntro, for gàrnish
  • nààn & rice for serving

instructions

  1. Using 2 Tbsp of butter in à làrge skillet over medium-high heàt, brown the pieces of the chicken so eàch side is browned. They do not need to be fully cooked àll the wày through. Work in bàtches, ànd set àside when you’re done.
  2. Melt ànother 2 Tbsp of butter in the pàn over medium heàt. àdd the onion, ànd cook until beginning to soften — àbout three minutes. àdd the gàrlic, gàràm màsàlà, ginger, chili powder, cumin, ànd càyenne. Stir to combine, ànd cook for àbout 45 seconds before àdding the tomàto sàuce.
  3. Bring the mixture to à simmer ànd let cook for five minutes before àdding the creàm. Bring the mixture bàck to à simmer, àdd the browned chicken, ànd let simmer for 10-15 minutes. Keep the heàt low here — not à rolling boil.
  4. Stir.............................................
  5. ...................................
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