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Butter Chicken
4 tbsp butter
1 cup chopped onions
2 tsp minced garlic
1 tbsp grated gingerroot
1 tsp chili powder
1/2 tsp ground turmeric
1/4 tsp curry
3/4 tsp ground cinnamon
1 can crushed tomatoes
1-2 tbsp flour depending on how thick you like the sauce
2 tbsp brown sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
4-5 boneless skinless chicken breasts (raw)
1/3 cup half anf half
3/4 cup regular sour cream
Melt butter in a deep skillet over medium heat. Add onions and garlic.
Cook slowly, stirring often, until onions are tender, about 5 minutes.
Add gingerroot, chili powder, curry, turmeric and cinnamon. Cook 1 more
minute. Add undrained tomatoes, tomato paste, brown sugar, salt and
pepper. Reduce heat to low.
Cover and simmer for 10 minutes, stirring occasionally. Add cut up
chicken, cream and sour cream. Simmer uncovered for 5 more minutes. Serve over hot basmati rice if
desired.
4 tbsp butter
1 cup chopped onions
2 tsp minced garlic
1 tbsp grated gingerroot
1 tsp chili powder
1/2 tsp ground turmeric
1/4 tsp curry
3/4 tsp ground cinnamon
1 can crushed tomatoes
1-2 tbsp flour depending on how thick you like the sauce
2 tbsp brown sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
4-5 boneless skinless chicken breasts (raw)
1/3 cup half anf half
3/4 cup regular sour cream
Melt butter in a deep skillet over medium heat. Add onions and garlic.
Cook slowly, stirring often, until onions are tender, about 5 minutes.
Add gingerroot, chili powder, curry, turmeric and cinnamon. Cook 1 more
minute. Add undrained tomatoes, tomato paste, brown sugar, salt and
pepper. Reduce heat to low.
Cover and simmer for 10 minutes, stirring occasionally. Add cut up
chicken, cream and sour cream. Simmer uncovered for 5 more minutes. Serve over hot basmati rice if
desired.