Description
Makes a big pot, enough for company. A dialed down version of butter chicken that you can serve to a crowd.
Ingredients
- 3-½ pounds Chicken Breasts, About 10 Medium
- 2 Tablespoons Olive Oil
- 2 whole Onions
- ½ cups Butter
- 2 whole Large Tomatoes
- 1 Tablespoon Minced Or Pureed Garlic
- 1 can (796ml Size) Crushed Tomatoes
- 1 cup Whipping Cream
- 1 cup Half-and-half
- 1 cup Water (as Needed)
- ½ cups Chopped Fresh Cilantro (or 1 Tbsp. Dried)
- FOR THE SPICE BLEND:
- 2 Tablespoons Garam Masala
- 1 Tablespoon Chili Powder
- 1 Tablespoon Paprika
- 1 teaspoon Salt
- ½ teaspoons Pepper
- ½ teaspoons Cayenne Pepper (or More To Your Taste)
Preparation
Preheat oven to 350ºF. Cut chicken breasts into 1-inch chunks and place on a cookie sheet with sides. In a small bowl, stir together the spice blend ingredients. Sprinkle half the spice mixture over the chunked chicken, drizzle with olive oil, and rub to coat. Bake 30 minutes or until cooked through. Set aside.
Chop onions and saute them in butter using a Dutch oven set over low heat. Chop and add tomatoes and garlic, and saute another 15 minutes until very soft. Remove from heat and allow to cool for 15 minutes. Transfer to a blender (or use an immersion blender) and blend until smooth and silky.
Return sauce to Dutch oven and add remaining ingredients, including remaining spice blend. Add water if needed. Simmer slowly over low heat, allowing the flavors to blend for 15–60 minutes. Add chicken, heat through, and sprinkle cilantro on top before serving.
Serving suggestions:
• Serve over hot cooked rice, or with naan bread.
• Add 1 cup cashews or 1 cup peas to the sauce when you add the chicken.
• Replace the chicken with cubed paneer.
