Butter Chicken - with pics

I have become a huge fan of Indian food and have been experimenting a lot with different dishes. Have made some really good curry dishes and chana masala. I wanted to try my hand at butter chicken and found a recipe that turned out great. I am going to share the steps with pics. I did forget to take a few pics during some steps but no big deal.

Step 1: Cut 2-3 chicken breasts into bit size chunks and marinate them for 15 minutes in 1 tsp of chili powder and 1 tsp of turmeric.



Step 2: Brown chicken in 2 tablespoons of butter. May need to do this in two batches but should not need to add more butter. Once browned set aside on a plate.




Step 3: Add two more tablespoons of butter and about a teaspoon of mustard seeds. The mustard seeds were not in the original recipe so feel free to leave out if you do not have them on hand. Sautee one small onion or half of a large.



Step 4: After onions begin to soften add in 3 minced cloves of garlic and about half a tablespoon of minced ginger. Once fragrant add in 3 teaspoons of garam masala, 1 tsp of chili powder, 1 tsp of cumin, 1/2 teaspoon cayenne (or 1 full teaspoon if you really like it hot) and 1 stick of cinnamon. Let sautee for a few seconds, long enough to smell and add in one can of tomato sauce. Mix well.



Step 5: Bring to simmer, stirring to make sure nothing sticks. Add in 1 cup of water and 1 cup of heavy cream.



Step 6: Bring back to a simmer for 2-3 minutes and add in cooked chicken. Cover and simmer chicken for 10-15 minutes to ensure chicken is cooked through and tender.



Serve over basmati rice and a side of naan. Wine optional.