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Indian Butter Chicken
- 2 T peanut oil, divided
- 1/4 large onion, diced
- 4 T butter
- 2 tsp lemon juice
- 2 tsp minced garlic
- 2 tsp finely grated ginger
- 1/4- 1/2 tsp chile powder (or to taste); I use Kashmiri; cayenne will work
- 1 tsp garam masala
- 1 tsp cumin
- 1/2 tsp turmeric (optional – but adds a nice color)
- 1/4 c yogurt
- 1 c half & half
- 14.5 oz can – or about 1 1/2 c – crushed tomatoes
- 1 tsp salt
- 1/4 tsp pepper
- 1 lb boneless, skinless, chicken thighs, cut into bite-size pieces
- 1 tsp garam masala
- 1 pinch of cayenne
Heat 1 tablespoon oil in a large saucepan over medium high heat. Sauté onion until soft and translucent. Stir in butter, lemon juice, garlic, ginger, 1 teaspoon garam masala, cumin, turmeric, and chili powder. Cook, stirring, for 1 minute. Add tomatoes and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce. Simmer for about 5 minutes longer.
Serve over rice.
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