This is the simplest recipe ever. Being a nut I also add a teaspoon of curry powder, and do use cayenne instead of chile powder. We have yet to remember the Garam Masala
Butter Chicken
4 ounces butter
1 onion, chopped
1 garlic clove, crushed
2 large boneless chicken breasts
1 teaspoon ginger
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon salt
3/4 cup fresh cream
1 tablespoon tomato paste
1/2 teaspoon garam masala
Directions
Saute onion and garlic in butter.
Slice chicken breasts into bite sized pieces.
Combine spices and salt and toss chicken pieces until well coated.
Saute the chicken each side until golden brown.
Stir in the cream and tomato paste.
Cover pan and simmer for about 10 minutes until cooked through.
Sprinkle with garam masala.
Butter Chicken
4 ounces butter
1 onion, chopped
1 garlic clove, crushed
2 large boneless chicken breasts
1 teaspoon ginger
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon salt
3/4 cup fresh cream
1 tablespoon tomato paste
1/2 teaspoon garam masala
Directions
Saute onion and garlic in butter.
Slice chicken breasts into bite sized pieces.
Combine spices and salt and toss chicken pieces until well coated.
Saute the chicken each side until golden brown.
Stir in the cream and tomato paste.
Cover pan and simmer for about 10 minutes until cooked through.
Sprinkle with garam masala.
You only live once . . . but if you do it right once should be enough!