Butter Chicken

Butter Chicken

Ease of preparation rating: Easy

3 tablespoons (45 ml) butter, divided

1 small onion, thinly sliced

3 garlic cloves, finely diced

1-inch (2.5 cm) ginger, finely diced

2 tablespoon (16 ml) curry powder

1 teaspoon (5 ml) garam masala

1 teaspoon (5 ml) cumin

1/8 teaspoon (0.5 ml) chili flakes (more if you like it spicy)

1/8 teaspoon (0.5 ml) salt

8 boneless, skinless chicken thighs

1 cup (240 ml) tomato sauce

1 cup (240 ml) heavy cream

Chopped cilantro, to garnish

Heat 2 tablespoons (30 ml) of butter in large frying pan over medium-high heat. Add onions to pan and stir to coat in butter. Add garlic, ginger, curry powder, garam masala, cumin, chili flakes, and salt. Cook, stirring until fragrant and onions are translucent.

Dice chicken into 1-inch (2.5 cm) pieces. Add chicken to frying pan and stir to coat in spices, cook for 3-5 minutes or until no longer pink.

Pour in tomato sauce and stir to combine. Bring to a simmer. Cook for 12-15 minutes or until chicken is cooked through.

Stir in heavy cream and remaining butter. Cover and cook for 5-8 minutes.

Serve over Spiced Basmati Rice (see recipe) with Cucumber Raita (see recipe) and garnish with chopped cilantro.Garlic cloves with wonderful taste contain a number of important vitamins, minerals, antioxidants and phytonutrients that have proven health benefits.
Laboratory studies have shown that allicin reduces the production of cholesterol by inhibiting the reductive enzyme HMG-CoA in liver cells.Garlic is used to enhance the taste of dishes with vegetables, meat or seafood.
It is also used to get a strong, nutty taste in the preparation of bread, toast and bruschettas (a piece of baked bread coated with mashed garlic and toppings, such as: olive oil, pepper, tomato, cheese, meat, etc.).