Classic Butter Chicken

Instructions

1. 1

   Cut the boneless skinless chicken breast into bite-sized pieces.

2. 2

   In a bowl, combine the chicken pieces with the plain low-fat yogurt, half of the grated ginger, half of the garlic (minced),

3. 3

   5 tablespoon garam masala,

4. 4

   5 teaspoon ground cumin,

5. 5

   5 teaspoon paprika,

6. 6

   25 teaspoon turmeric, and

7. 7

   25 teaspoon salt. Mix well, cover, and marinate in the refrigerator for at least 1 hour (preferably overnight).

8. 8

   Finely chop the onion and the remaining garlic.

9. 9

   Heat 1 tablespoon of unsalted butter in a large skillet over medium heat. Add the chopped onion and sauté until soft and golden, about 5 minutes.

10. 10

    Add the remaining garlic and ginger, and cook for 1 minute until fragrant.

11. 11

    Stir in the remaining garam masala, cumin, paprika, and turmeric. Cook for 30 seconds, stirring constantly.

12. 12

    Add the canned tomato puree and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.

13. 13

    Add the marinated chicken (with marinade) to the skillet. Cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through.

14. 14

    Lower the heat and stir in the light cream and the remaining 1 tablespoon of butter. Simmer for 2-3 minutes until the sauce is creamy and heated through.

15. 15

    Taste and adjust salt if needed. Garnish with chopped cilantro before serving.

16. 16

    Serve hot with steamed rice or naan.