• 6 tablespoons butter, divided
• 2 lbs. chicken breasts, cut into 1″ chunks
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 3 tsp garam masala
• 1 Tbsp. fresh grated ginger
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 1/2 cups tomato sauce**** (or one 14 oz. can would work)
• 2 cups whipping cream
• salt & pepper
• lime & cilantro, for garnish
1. Using 2 Tbsp. of butter in a large skillet over medium-high heat, brown the pieces of the chicken on each side. They do not need to be fully cooked. Work in batches, and set aside when you are done.
2. Melt another 2 Tbsp. of butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.
3. Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low here — not a rolling boil.
4. Stir in the remaining 2 Tbsp. of butter, and season with salt and pepper, to taste.
Enjoy, Dean Stefanic