Ingredients
4 (675g) single chicken breasts cut in 1 inch (2.5cm) cubes
1 tbsp (15 ml) extra-virgin oil
4 tsp (20ml) garam masala
4 tsp (20ml) tandoori spice blend (tandoori masala)
2 tbsp (30ml) unsalted butter
1 medium yellow onion, thinly sliced
796ml (1 can) diced tomatoes
1/4 cup (60ml) cream
cilantro to taste
basmati rice for serving optional
Preparation
In a medium bowl, combine chicken, oil, 3 tsp (15ml) garam masala and 3 tsp (15ml) tandoori. Stir well. Refrigerate, covered, at least 1 hour to let flavours develop or overnight.
In large saucepan, heat butter over medium heat. Add onions. Cook, stirring, 5 minutes to soften. Add remaining 1 tsp (5ml) tandoori powder. Cook, stirring constantly, 1 minute. Add chicken. Cook, stirring, 3 minutes. Add tomatoes with juices. Reduce heat to low, cover. Simmer 30 minutes, stirring occasionally.
Stir in cream and cilantro
Serve butter chicken with rice, if desired.
