Serves 4
1 1/2 c butter divided into three 1/2 c portions
1 lb boneless skinless chicken thighs
1/2 c yellow onion, medium diced
1/2 T ea fresh garlic & ginger, minced
1/2 T garam masala
1/8 t cayenne pepper
1 c heavy cream
3/4 c tomato sauce
s&p
Procedure
1. Brown chicken in first 1/2 c butter in large skillet over med-high heat. Set aside.
2. Sauté onion in second 1/2 c butter for 3 min.
3. Stir in garlic, ginger, garam masala, chili powder, cumin, & cayenne. Cook 1 min.
4. Add tomato sauce. Bring to simmer, let cook 5 min.
5. Add cream & browned chicken, with juices, simmer for 10-15 min over low heat.
6. Stir in last 1/2 c butter, s&p to taste.
7. Serve garnished with lime & cilantro, alongside rice & naan.
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