Butter Chicken

I like to think of this butter chicken as a healthier version of the kind that you get at Indian restaurants in the United States, but still has the same creaminess and luscious taste.

Ingredients
Chicken, boneless and skinless: 2 lbs., cut into 1 inch pieces
Butter: 1 tablespoon
Tomato Puree: 1 can, 15 oz
Garlic, minced: 1 tablespoon
Cumin Powder: ½ tablespoon
Red Chili Powder: ½ teaspoon
Homemade Garam Masala*: a pinch
Dried Fenugreek Leaf Powder: a pinch
Salt: to taste
Cilantro Leaves: 1 tablespoon, chopped
Sour Cream: 3 tablespoons

Steps
1. Melt butter in a pan on medium heat.
2. Add garlic and sauté for 2 minutes.
3. Add chicken and brown for 2 minutes. (Chefs’ Note: This step briefly melts the chicken fat and gives the dish more flavor.)
4. Add tomato puree, cumin powder, red chili powder, salt, dried fenugreek leaf powder and stir well.
5. Cook on low heat, covered, for 7 – 10 minutes.
6. Turn the heat off and add cilantro, Homemade Garam Masala and sour cream and stir gently.
7. Serve with roti or rice.

Chefs’ Note: To make dried fenugreek leaf powder, you take dried fenugreek leaves (methi leaves) and grind them in a coffee bean grinder till it’s a fine powder.

*This recipe is already on the blog.