(Indian) Butter Chicken

In a large skillet heat olive oil, add diced onions and stir frequently. Cook the onions don till they are translucent, about 4-5 minutes.

Add butter to the onions, let butter melt and stir in the garlic and ginger for about a minute, make sure not to burn them.

Add the chicken and cook, stirring often until the chicken is no longer pink. Do not cook the chicken fully, only till its no longer pink, you’ll finish cooking the chicken later.

Stir in the garam masala, chili powder, salt & pepper, give it a good mix. Pour in the tomato sauce, tomato paste and lemon juice, mix up well, making sure the paste melts. Add in yogurt and half & half. Stir to combine everything fully. Bring mixture to a simmer and cook for about 10 minutes to allow the sauce to reduce thicken and for the chicken to finish cooking. Make sure to mix the mixture often while it cooks down to make sure the chicken cooks evenly.

Serve over basmati rice and with naan.

Ingredients

• 1 tablespoon extra virgin olive oil

• 1 yellow onion, diced small

• 1/4 cup unsalted butter

• 1.5 tablespoons grated fresh ginger

• 3-6 cloves garlic, minced

• 1 pound boneless skinless chicken thighs (you can use breasts, but I prefer it with the dark meat), diced into bite size pieces

• 1.5 tablespoons Garam Masala

• 1 tablespoon chili powder

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 8oz tomato sauce

• 2 tablespoons tomato paste

• 2 teaspoons lemon juice

• 1/4 cup plain Greek yogurt

• 1 cup half & half