INDIAN BUTTER CHICKEN

Here is another one of our favorite Asian dishes. This dish comes from India and you can make it with lamb if you prefer. Somehow all of those curry spices make your stomach feel good. 

Lee's Kitchen Tips: 

If you have a good store-bought curry powder, use it in place of the Spice Mixture.

Spice Mixture (Curry)

1 T garam masala

1 t hot chile powder

1 t ground turmeric

1 t paprika

½ t ground coriander

½ t ground cumin

½ t sea salt

½ t hot pepper flakes (optional)

In a small bowl, add the above spices, stir to combine, and set aside.

2 large chicken breast halves, cut into bite-size pieces

2 T avocado or olive oil

1 medium onion, cut in half and thinly sliced

2 cloves garlic, pressed or minced

2 T tomato paste

1 T Spice Mixture

1 T grated fresh ginger

1 cup chicken stock or broth

4 T unsalted butter

1 ½ cups half-and-half or plain Greek yogurt

1 t sea salt

1 t freshly ground pepper

2 T finely chopped cilantro leaves

2 green onions, thinly sliced

In a large cast-iron skillet or wok, heat 1 tablespoon of the oil over medium-high heat. 

Cook the chopped chicken, in two batches, for 3 to 4 minutes.  

Transfer chicken to a bowl, cover and set aside.

Cook the onion for 3 to 4 minutes. 

Add the garlic and cook another minute.

Add the tomato paste,Spice Mixture, and ginger.

Stir until combined then add the chicken broth.  

Return the chicken to the skillet or wok and cook for 5 minutes until cooked through.

Add the butter and half-and-half or yogurt and stir in.  

Season with the salt and pepper.

Simmer another 3 to 4 minutes, stirring occasionally.

Serve with Basmati rice and garnish with cilantro and green onions.

Serves 4