Indian Butter Chicken

Ingredients

• 1 1/2 lbs chicken thighs (boneless and skinless) or chicken breast (boneless and skinless) cut into pieces.
• Salt and Pepper
• ½ cup sour cream or plain greek style yogurt
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 2 tsp Garam Masala
• ½ tsp chili powder
• 1 tsp ground cumin
• 1/2 Tbs ginger paste
• 1 tsp minced garlic
• 1 Tbs vegetable oil
• 1 cup pureed tomatoes
• 1 Tbs white granulated sugar
• 1 tsp salt
• 1 cup heavy cream

Instructions

1. Cut chicken into pieces, and season with a little salt and pepper. Set aside.
2. In a large bowl, combine the sour cream or plain yogurt with the lemon juice, tumeric, garam masala, chili powder, cumin, ginger paste, minced garlic, and toss with chunked up chicken.
3. Cover and refrigerate at least 1 hour. Preferably longer.
4. Heat the vegetable oil over high heat in a large fry pan. I used my Anolon Frying Pan which I love. It heats evenly, is metal utensil safe, and can even go into the oven up to 400 degrees.
5. Add the chicken coated in the Marinade and cook for 3-4 minutes.
6. Add the pureed tomato, sugar and salt.
7. Turn down to low and cover with lid. Let simmer for 20 minutes if using chicken thighs, 15 minutes if using chicken breasts.
8. Add the cream, and stir well.
9. Garnish with cilantro leaves.
10. Serve over rice and enjoy!

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