A version of Indian Butter Chicken

 I adapted this recipe from a cookbook called, "Looney Spoons", and has been a family favourite ever since.   This recipe fed two families, and was perfect for sharing with a friend who got home from work late and needed a little helping hand!

Rice and Naan bread and fresh coriander are essential!  

Use about 10 Chicken thighs or about 3-4 breasts, cut into pieces, or a rotisserie chicken..

2 Tsps Butter

1 1/2 cups chopped onions

2 Tbsps minced garlic

3 Tbsps grated ginger root or 2 Tbsps ginger powder

2 tsps chili powder

1 1/2 tsp  turmeric 

1 1/2 tsp ground coriander

1 tsp cinnamon

1 tsp cumin

1 Can diced tomatoes (I like to blend this so no chunks)

1 1/2 cups chicken broth

1 Tbsp brown sugar

1/4 tsp salt

1/4 tsp black pepper

2 Big spoonfuls  mild curry paste (Pataks is the brand I use)

1/2 to 1  cup heavy cream, sour cream or thick plain yoghurt (to taste.)

   Coriander leaves

Cook your chicken so it is not pink anymore, remove from pan.

Cook onions until clear in butter, then add in your spices.

Blend Tomatoes with all the spices and the broth.

Add in chicken again and let cook at least 15 minutes to absorb all the spices.

Add cream at the very end, I find it separates if cooked too long.

Serve over Basmati rice, and naan bread for dipping in the sauce. (Available at Provigo and Costco)

Garnish with fresh coriander leaves (aka cilantro).  

Freezes well and also tastes best the next day!  I like to put it in a large freezer bag to freeze, lay it out flat to fit in your freezer.