Butter Chicken

I'm no expert at Indian cuisine. I am, however, a true expert at enjoying it's colorful flavors. Even the kids request the Indian buffet on special occasions. You either love it or really love it. I don't know many people who object to Butter Chicken. Be adventurous and go out for some Indian sometime. If you find that you really love it, give my version a try. It's a bit of a cross between Tikka Masala, Butter Chicken, and available ingredients I have at home. When you need a fix for the intoxicating aromas of Indian fare, this simple recipe more than does the trick.

Marinade:

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 4 boneless skinless chicken breasts, cut into bite-size pieces

Other Ingredients:

• 4 tablespoon butter, divided
• 1 clove garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• salt and pepper

Combine all the ingredients in the first list in a gallon ziploc bag, and let marinate for at least 2 hours.

In large nonstick pan or dutch over, melt 2 tablespoons butter on medium-high heat, and cook chicken and marinade altogether until chicken is partially cooked through. Add the rest of the butter and saute the garlic with the chicken mixture. Add cumin and paprika and tomato sauce. Cook mixture for 5 minutes. Add heavy cream, and mix thoroughly. Simmer for another 15-20 minutes. Add salt and pepper to taste.

Serve over steamed basmati rice and/or naan (flatbread).