Indian Butter Chicken

An easy recipe that by no means lacks in flavor! Ryan says it's even better than the Butter Chicken he ate in the Middle East. You can substitute cauliflower instead of chicken and it is just as good!

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INDIAN BUTTER CHICKEN

INGREDIENTS:

• 1 Tbsp Extra Virgin Olive Oil

• 1 Yellow Onion, diced small

• 1/4 cup Unsalted Butter

• 1 Tbsp Grated Fresh Ginger or 1/4 tsp Ground Ginger

• 2 Cloves Garlic

• 1.5 lbs Chicken Breast, diced into bite sized pieces

• 1 Tbsp Garam Masala

• 1 tsp Chili Powder

• 1/2 tsp Salt

• 1/4 tsp Black Pepper

• 8 ounces Tomato Sauce

• 2 tsp Lemon Juice

• 1/4 cup Plain Yogurt

• 1 cup Half and Half

INSTRUCTIONS:

1. In a large skillet, heat extra virgin olive oil. Add diced onions and stir regularly, cooking until the onions are translucent.

2. Add the butter and allow it to melt completely. Stir in the ginger and garlic, cooking for about 30 seconds to a minute or until fragrant. Be careful not to burn it.

3. Add the chicken and cook, stirring often until the chicken is cooked through - about five minutes.

4. Now stir in the garam masala, chili powder, salt, and black pepper. Then pour in the tomato sauce, lemon juice, yogurt, and half and half. Stir to combine fully.

5. Bring to a simmer and cook for about 10 minutes to allow the sauce to thicken and brighten up. The sauce will reduce but still be quite saucy.

6. Serve with rice and naan.