Easy Butter Chicken
- 4 boneless, skinless chicken breasts
- 1 cup of plain yogurt
- 1 clove of garlic, minced
- 1 tsp. minced ginger
- 1 tsp. lemon juice
- 1 Tbsp. butter
- 1 Tbsp. vegetable oil
- 1 medium sized onion, chopped
- 1 Tbsp. mild tandoori curry paste (in the ethnic food aisle at the grocery store, Patak's is a good brand)
- 1 can (796 mL) crushed tomatoes
- 1 cup heavy cream
- 1 Tbsp. chopped cilantro (optional)
- Pre-heat the oven to 400 degrees
- In a large mixing bowl, combine the chicken with the yogurt, garlic, ginger and lemon juice. Let marinate, covered in the refrigerator for at least 30 minutes, or as long as overnight.
- Heat a large sauce pan or high sided saute pan over medium-high heat then add the butter and oil.
- Once the butter has melted, add the onions and cook until softened, and translucent. Stir in the curry paste and cook until fragrant and starting to stick to the pan, about 2 minutes.
- Pour in the tomatoes, stir to combine, lower the heat to low and let simmer, stirring occasionally, for 20 minutes.
- While the sauce is simmering, remove the chicken from the marinade and place in a greased casserole dish, place in the oven and bake until cooked through and the juices run clear, about 20 minutes. Remove from oven.
- Once the chicken is cool enough to handle, cut into bite sized pieces, about 1 inch cubes.
- Stir the cream into the sauce and then add the chicken. Stir to combine and let heat though.
- Pour into a serving dish and sprinkle with cilantro.
photo courtesy of www.foodtv.ca