Butter Chicken
The sauce for this butter chicken is cooked slowly and takes on a long-cooked tomato flavor, while broiled marinated chicken adds a bit of char and acidity to the final dish.
Ingredients
- 1/2 cup butter
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 can diced tomatoes with juice
- 1 cup heavy cream or coconut milk
- 3 boneless, skinless chicken breasts, cut into cubes
- Salt and pepper to taste
Directions
To Marinate the Chicken: In a small skillet, toast fenugreek leaves (or fenugreek seeds, if using) over medium heat, tossing them constantly, until quite fragrant, about 30 seconds. Transfer toasted leaves to spice grinder or mortar and pestle and grind to fine powder. Set aside.