Butter Chicken

I thought I would share on of our favorite Indian food recipes. This is more North Indian and my husband is from the South but it's still one of our favorites. I usually make this if we have company for dinner who has never had Indian food... most people really like it!

1) mix...

4 chicken breasts, cut up in small cubes

2 tsp. chili powder (more if you like it spicy!)

2 tsp. turmeric

2 tsp. ground cumin

1/2 tsp. ground nutmeg

1 tsp. salt

1 tsp. pepper

Combine above ingredients and let marinate up to 24 hours (I usually let is sit while I do the next step)

Oil

3 large onions, diced

2 cloves garlic, grated (or garlic paste)

1" piece skinned, grated ginger (or ginger paste)

4 Tblsp tomato paste (or one tomato cut up into small pieces)

2) Chop the onions to a small, uniform size.

3) In a large skillet heat enough oil to cover the bottom of the pan on med-high heat.

When oil is HOT place onions in the pan, sprinkle with salt  and cook until translucent. You may need to turn the heat down a bit to keep from burning the onions.

4) Add garlic and ginger.

Cook for about 3 more minutes, stirring often.

5) Add tomato paste or tomato.

6) After about 10 minutes (oil should start to form around the edge of the pan)

Add the chicken mixture and about 1- 1.5 cups of water. Cook for about 20 minutes or until the chicken is done. The onions will cook down into a paste.

7) Add 1 tsp. Graham massala and 1 cup heavy whipping cream. Simmer for another 10-15 minutes.

Serve with Naan (flat bread) and/or Basmathi rice.

ENJOY!

Linking up with...