Butter Chicken

As a shortcut to making the sauce, a commercial sauce like KFI Butter Chicken sauce will work, but it is not quite as delectable.

Butter Chicken

Ingredients:

Ghee (clarified butter) -- or olive oil
3 tbsp chopped ginger or ginger paste
6 cloves chopped garlic, or garlicpaste
1 large onion chopped
1 Tbsp turmeric
2 Tbsp Madras curry paste (Pataks brand - use the hot version)
1 398ml tomato sauce
250ml whipping cream (1 cup)
2 lbs chicken breast cut into inch-sized cubes (see P.S. note at
bottom for vegetarian idea)

Optional items:
Cilantro

Accompaniment:
Basmati Rice

***Recommended Twist: If you like extra sauce, double all the ingredients
above except the chicken.

Directions:
1. In a big pot, on medium-high heat, sauté the onion, ginger and garlic
in 2 Tbsp of ghee.

2. Add the tumeric and Madras curry paste and cook for five minutes (it is
important to cook the Madras curry paste). If the pan gets dry, feel free to add a little bit of water to prevent the spices from sticking and scorching, but try to keep the pan temperature from dropping.

3. Add chicken and cook for 15 min (with lid on if you want to keep it moist).

4. Add tomato sauce and whipping cream.  Stir together well. Simmer uncovered on medium-low heat for 50 minutes, stirring occasionally to break up any skin that forms on the sauce.

If you are using cilantro, add at the end for 2 minutes.

Serve with rice, preferably Basmati


[Vegetarian Options]  You could probably make this vegetarian by replacing the chicken
with koftas (i.e. vegetarian 'meatballs' added near the end, although
making koftas is more work), or by adding paneer (Indian cheese).