Butter Chicken

Butter chicken is one of my favorite Indian dishes and this recipe is awesome! My husband was in LOOOOOOVE. My kids loved it, though it was a little too spicy. To make it more kid friendly, maybe leave out the red pepper flakes. I found this treasure in the Costco magazine, though I tweaked it. Serves 4.

Butter Chicken

2 Tbsp olive oil
4 chicken breast halves, pounded 1/2" thickness
1 1/2 tsp garam masala
2 Tbsp + 1 c water
1 15-oz can tomato sauce
1 Tbsp tomato paste
1/4 tsp ground ginger
1/2 tsp cayenne
1/2 tsp salt
1 tsp brown sugar
3 Tbsp chilled butter
1/2 c heavy cream
grated nutmeg
slivered almonds, toasted*

1. Heat oil in large skillet over medium heat. Add chicken; sear 3 minutes per side, or until center is no longer pink. Sprinkle with 1 tsp garam masala and 2 Tbsp of the water. Cover and cook 15 minutes. Set aside.
2. In large skillet combine tomato sauce, tomato paste, and 1 c water. Cover over med-high heat, stirring occasionally, for about 25 minutes or until most of the moisture evaporates and sauce is very thick.
3. Add the ginger, cayenne, salt, brown sugar; mix well. Cut the butter into chunks and add to pan; stir until melted. Stir in cream and chicken. Cover and cook 8 to 10 minutes. Sprinkle a generous amount of nutmeg and stir well. Garnish with almonds and serve hot.

* To toast almonds heat small skillet over medium heat. Add almonds, shaking pan constantly to move almonds around until turn light brown. Remove from heat immediately.