Butter Chicken

May 9

Ingredients

(Serves 6-8)

2 finely chopped onions
3 tbsp sour cream
3 garlic cloves minced
24oz crushed or diced tomatoes
1 cup chicken stock
2 tsp garam masala
1 1/2 tsp ground cumin
1 tsp red chili powder
1 tsp salt
1/2 tsp cinnamon
1/2 cup of heavy or thickened cream (adjust for personal creamy preference)
1/4 cup of butter
Optional: We like to add a small jar of our favourite store bought butter chicken sauce to round out the flavours: PC Blue Menu Butter Chicken (we know this is cheating, and we also don’t care)

Cut the chicken into 1 inch cubes and mince your garlic
If you’re a planner, you can mix all the chicken marinade ingredients into a bag and marinate for a few hours, but I never do that and it always turns out wonderful.
In a massive sauce pan, brown the chicken with all of the marinade ingredients. Only cook until the pinkness is gone from the outside
Set aside in a bowl

In the same sauce pan, toss in your minced onions and garlic. Cook until onions are soft and translucent.
Add the diced tomatoes and spices (garam masala, ground cumin, chili powder, salt and cinnamon)
Bring to a boil, add the chicken stock and let simmer for a few minutes. I like to keep boiling it down a bit and adding more chicken stock but if you’re short on time this is not necessary
Add sour cream and heavy cream
Optional: add your canned butter chicken sauce
Blend mixture with an immersion blender until creamy and smooth
Add chicken and butter, bring to a boil and let cook for 10 minutes so that the chicken has a chance to cook the rest of the way through
Bring down to a simmer until ready to serve

Serve over white basmati rice
Serve with President’s Choice Garlic Mini Naan, broiled on high for 3 minutes, brush ample amounts of butter on top
Garnish with fresh parsley if you want to get fancy

Nathan Beck