Indian Butter Chicken (Makhani Chicken Curry)

Since I discovered this recipe I have made this butter chicken four times, that was one month ago. Now I tell you I've made it four times but every time I make it I make enough for leftovers for lunch the next day and the day after that so in doing the math, I've eaten this butter chicken like, 258 times in the last month alone. Do I even need to tell you how much I love this dish? I thought not, but I do. I love Indian food in general but this is by far my favorite home Indian recipe.

Surprisingly you would think by the name that butter chicken is loaded with well, butter but that's not the case. It's loaded with cream! I won't question the name, cream, butter, whatever, I'll take either. There are so many reasons I enjoy Indian food. It aims to entice all of your senses and man, oh man, it rarely disappoints.

Recipe adapted from All Recipes:

1 lb skinless, boneless chicken breast, cubed

salt to taste
1 tablespoon vegetable oil
1 small onion, diced
2 tablespoons butter
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper or more according to your taste
1 cup tomato puree
2 tablespoons lemon juice
1 cup heavy cream
1/4 cup yogurt
salt to taste

Directions:
1. Add 2 tablespoons butter to a large skillet and heat to medium. Add the onions and saute for about 10 minutes or until the onions are translucent.
2. Add the garlic and ginger to the onions and stir together. Saute another 3-4 minutes. Add 2 teaspoons garam masala, coriander powder, cumin, chili powder and cayenne pepper to the onion mixture. Increase the heat to medium high and stir the mixture for 2-3 minutes or until the spices become fragrant.
3. Add the tomato puree and lemon juice and bring to a boil. Reduce heat and add the heavy cream and yogurt. Simmer the mixture together. Add salt to taste. Simmer the sauce for 10 minutes to bring the flavors together.
4. Heat 1 tablespoon of oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, stir in a few spoonfuls of sauce and cook chicken until no longer pink in the middle. Stir cooked chicken into sauce.

Serve over basmati rice.

Serves 4.