This recipe can be doubled. I like to freeze the extras in dinner size portions for easy weeknight meals.
Serves: 6 servings
Ingredients
1 tbsp olive oil
4 cloves crushed garlic
1 onion diced
4-6 boneless, skinless chicken breasts, cut into 2-inch pieces
2 tbsp flour
2 tbsp garam masala
1 tsp curry powder
½ tsp ginger powder
½ tsp chili powder
1 cup half-and-half (5%) cream (or 1 14oz can light coconut milk)
1 cup tomato sauce
salt and pepper to taste
optional: fresh cilantro leaves, chopped
Instructions
In a large pot or dutch oven, heat oil over medium high heat. Saute garlic and onion for 2-3 minutes or until onions become translucent. Add chicken and continue to cook for until chicken is no longer pink.
In a small bowl, mix flour and spices. Toss with chicken in pot to coat, cooking for 1-2 minutes until fragrant.
Stir in cream and tomato sauce. Bring mixture to a boil, then reduce heat and simmer for 1-2 hours. Stir frequently. Season with salt and pepper to taste.
Serve over basmati rice with cilantro leaves on top.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2015/10/indian-butter-chicken.html