Butter Chicken


6 tbsp butter, divided
2 lb chicken, thighs or breasts, cut into 1 inch chunks
1 yellow onion, diced
3 garlic cloves, minced
3 tsp garam masala
1 tbsp grated ginger
1 tsp chili powder
1 tsp ground cumin
1/2 tsp cayenne pepper
1 1/2 cups tomato puree
2 cups cream
Salt and pepper to taste
lime wedges
cilantro, chopped
Naan for serving


Heat up a large skillet, then add 2 tbsp of butter.  Brown the chicken on both sides, then set aside. Chicken does not need to be fully cooked.

Clean out the pan, then add an additional 2 tbsp of butter, then cook the onion until softened. Add the garlic, garam masala, ginger, chili powder, cumin and cayenne. Stir to combine, then cook until fragrant. Add the tomato puree and stir in well.

Bring to a simmer on medium low heat and cook 5 minutes before adding the cream. Bring back to a simmer, then add in all the chicken, then simmer for 15 minutes or until cooked through.

Stir in remaining butter and season with salt and pepper. Serve garnished with lime, cilantro and rice or naan.

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