Butter Chicken

This recipe is seriously one of the best things I have ever made.  Seriously!  I'm so excited that I can share this recipe with you because I loved, loved, eating it.  It will easily serve 4-6 very hungry people, or you will have leftovers, which is great, because you will love this!  Since the Indian restaurant that we usually frequent recently closed, I decided it was time for me to learn how to make this myself.  I found a few recipes online, but as I was making it I needed to tweak them slightly to adjust the flavor.  The final product was amazing! Enjoy!

Serves 4-6 people, Prep time 30 minutes, Cook time 20 minutes

Ingredients:
1 onion finely diced
1 large carrots peeled and grated finely
1" of fresh ginger peeled and grated
2 cloves of garlic minced
2 tbs of Garam Masala (Indian spice can be found at Whole Foods or Cost Plus)
1 tbs curry powder
1 tsp turmeric
1 tbs of brown sugar
1 tsp salt
3 boneless skinless chicken breasts diced into 1" cubes
1 small can of tomato paste
1 can of coconut milk
1/2 cup of plain yogurt
3 tbs butter, divided
2 tbs canola oil
up to 1 cup of water
cilantro & roasted peanuts for garnish

Directions:
In a large heavy bottom skillet or dutch oven over med-high heat add oil.  When it begins to ripple add the diced chicken breast and brown, about 7 minutes.  Once chicken is browned remove with slotted spoon. Add 1 tbs of butter and onions and cook until translucent.  Add the carrots, ginger, garlic, the Garam Masala, turmeric, curry powder, sugar and salt and stir until evenly incorporated.  Add the tomato paste and stir again until evenly incorporated 1-2 minutes.  Add the coconut milk and yogurt and bring to a simmer.  If the "sauce" is thicker than desired, slowly add a little water until it is the right consistency.  I added about 1/2 a cup.  Add browned chicken back to sauce and continue to simmer for about 20 minutes or until chicken is cooked completely through.  Right before serving, add the last 2 tbs of butter, stir until melted and remove from heat.  Serve over Jasmine rice and garnish with cilantro and roasted peanuts.

I promise, you will love this dish!