Butter Chicken

Source: gooddinnermom.com

(My favorite dish at Indian restaurants. I was so excited to find a good recipe for it. The cook time is long, but the hands on time is short. Yes, it really calls for ½ cup butter, but is so worth it.)

1 yellow onion, diced(I use frozen, pre-chopped)

½ cup butter

8 cloves minced garlic (I use 8 tsp jarred garlic)

4 boneless, skinless, chicken breasts, cut into bite sized pieces

2 tsp salt

½ tsp black pepper

¼ tsp cayenne pepper

1 ½ tsp Garam Masala spice blend

juice from 2 limes

2 cans (15 Oz. each) tomato sauce

2 cans (15 Oz. each) diced tomatoes

½ cup whipping cream

½ cup chopped cilantro

In stock pot, sauté onion in the butter until soft. Add garlic, chicken, salt, pepper, Garham Masala, and lime juice. Cook about 10 minutes. Add the tomato sauce and diced tomatoes. Heat to boiling, then simmer on low, covered, for 30 min. Remove lid, increase heat to maintain a good simmer, cook for additional 1 hour to allow sauce to cook down and thicken. Add the cream and cilantro just before serving. Serve over Basmati rice.

*The original recipe calls for 1/2 tsp. each of cardamom, cumin, and coriander, which combined are expensive-over $20. The same spices are all in the spice mix of Garam Masala, for around $5. Available at most grocery stores.