Butter Chicken
Chef Meeta Dhillon

1 Medium size onion (chopped)
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tspn Tumeric powder
1 tspn geera (Indian store)
1 tspn Garam Masala (Indian store)
1/2 tspn hot chili powder (add as much as you like or none at all if you don't want it spicy)
1 tspn salt
2 Chicken breasts (cut into small pieces)
3 medium size potatoes (cut into pieces)
1/4 cup cooking oil of your choice (I made this with "ghee")
1 cup sour cream (or heavy whipping cream)
1 large can crushed tomatoes
2 medium size fresh tomatoes (diced)

In large pan, add cooking oil and let it get hot, then add the geera and let pop for a few seconds. Add garam masala, tumeric, salt, chili powder, mix for a few seconds. Then add chopped onions, ginger paste & garlic paste. Sautee for a few minutes until onions are light brown. Add potatoes and let simmer on medium heat until the potatoes are close to being cooked completely (this should take about 10 minutes).

Then add the chicken pieces and sautee that for a few minutes until it's mostly cooked. Add can of crushed tomatoes and diced fresh tomatoes. Mix well and let boil for about 3 minutes. Add sour cream or heavy whip cream and let that boil for about 3 minutes. Then turn heat down to low and let simmer for about 10 minutes.

Serve with basmati rice (pilau or boiled) or naan (indian bread)

The Kitchen