|Collections:||Go Bold with Butter, Bold With Butter|
|Keywords:||East, Indian, Ethnic|
|1 Tbsp||vegetable oil|
|1/4||minced white onion|
|3 Tbsp||lemon juice|
|3 Tbsp||butter (use real butter)|
|2 tsp||ginger paste|
|2 tsp||garlic paste|
|3 tsp||garam masala (found in spice isle)|
|1 tsp||ground cumin|
|1/4 c||plain yogurt|
|1 c||tomato sauce|
|3/4 c||half and half|
Pinched by Johnnette, and 350 more.
- Grocery List
DirectionsHeat oil in a large saucepan over medium heat. Saute onions until soft and translucent. Stir in lemon juice , butter, ginger-garlic paste, 2 teaspoons garam masala, and cumin. Cook, stirring for about two minutes. Add tomato sauce and blend in and cook for another two minutes. Stir in yogurt and half/half -coffee cream). Reduce heat and simmer for 5 min. Remove and set asideHeat 1 Tbls oil and a teaspoon butter in large skillet over medium heat. Cut Chicken into cubes and cook about 10 minutes. Reduce heat and add 1 teaspoon garam masala and a dash of cayenne. Add your sauce to the chicken and cook on low till chicken is no longer pink inside.Serve over Basmati Rice and garnish with fresh cilantro.