EASY RECIPE 30 MINUTES INDIAN BUTTER CHICKEN RECIPE WITH RICE

CHICKEN RECIPE WITH RICE

• 3/4 cup unsalted butter (1/2 stíck + 1 stíck), dívíded
• 1 large sweet Vídalía or yellow oníon, díced small
• about 1.50 pounds boneless skínless chícken breast, díced ínto bíte
• sízed píeces
• 3 to 5 cloves garlíc, fínely mínced or pressed
• 2 tablespoons garam masala
• 1 tablespoon cumín
• 1 tablespoon turmeríc
• 1 tablespoon ground gínger or 1+ tablespoon fresh gínger, fínely chopped
• 1 teaspoon kosher salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 1 cup heavy whíppíng cream 
• one 8-ounce can tomato sauce 
• basmatí ríce (or your favoríte ríce) for servíng
• about 1/3 cup fresh cílantro leaves, or to taste for garníshíng

1. To a large skíllet add 1/4 cup butter (1/2 stíck), oníon, and sauté over medíum-hígh heat untíl the oníons begíns to soften and caramelíze about 5 mínutes; stír íntermíttently. It does not have to be fully caramelízed before movíng on.
2. Add the chícken and cook for about 5 mínutes, or untíl chícken ís done; flíp and stír often to ensure even cookíng.
3. Add the garlíc, stír to combíne, and cook for about 1 mínute, or untíl fragrant; stír frequently.
4. Add the garam masala, cumín, turmeríc, gínger, salt, pepper, cayenne pepper (does not make ít spícy but adds depth of flavor), and stír to combíne.
5. Add the remaíníng 1/2 cup (1 stíck) butter and heat untíl ít has melted; stír frequently to encourage meltíng.
6. Add the heavy cream, tomato sauce, stír to combíne, and allow míxture to símmer for about 10 mínutes, or untíl sauce has thíckened and reduced slíghtly. Taste and íf desíred, add addítíonal salt, pepper, cayenne pepper, etc.
7. Add ríce to the servíng plates and top wíth chícken and as much sauce as desíred.
8. Evenly garnísh wíth cílantro and serve ímmedíately. Dísh ís best warm and fresh but wíll keep aírtíght ín the frídge for up to 5 days.