Last week marks 1 year since our wild trip to India! I’m hankering for another adventure! We’re currently hashing out the details of our next trip (new destination). I can’t wait to share it with you when everything is finalized! For now, I’ll spend today reminiscing about this magical place. I give you Indian Butter Chicken at it’s best! It’s just like the one we had in Delhi! So many lovely spices.
6 tablespoons butter (cubed)
2 lbs chicken breasts (cut into bite size chunks)
1 sweet onion (diced)
3 garlic cloves (pressed)
3 tsp garam masala
2 pieces Cassia Bark (regular cinnamon sticks will do just fine too)
1 tbsp fresh grated ginger
1 tsp Kashmiri chili powder
1 tsp ground coriander
½ tsp turmeric
14 oz tomato sauce
2 cups cream
salt & pepper
- Use 2 tbsp of your butter to brown cubed chicken in a skillet. Cook until the outside is golden and the inside is still pink. Scoop out the chicken into a bowl. Set aside.
- Using the same skillet as before, add another 2 tbsp of butter to the rendered chicken fat. Add diced onion, and cook until caramelized. Add all the dry spices, garlic and ginger. Stir to combine and cook for 1 minute until the spices become aromatic. Add tomato sauce. Stir. Stir. Stir.
- Let simmer for five minutes before adding the cream. Stir again. Add the partially cooked chicken and let simmer for 20 minutes on low heat. Cover with lid (that sauce will stain)!
- Stir in the remaining 2 Tbsp of butter and add salt and pepper to taste
- Serve over jasmine rice, top with fresh cilantro