Butter Chicken

Butter Chicken

INGREDIENTS

·       1 cup of butter, divided — SGC# 054023

·       1 onion, minced— SGC# 191965

·       1 tablespoon minced garlic— SGC# 301247

·       1 (15 ounce) can tomato sauce— SGC# 081233

·       3 cups Coconut Milk — SGC# 082272

·       2 teaspoons Kosher salt— SGC# 052100

·       1 teaspoon Heritage Harvest cayenne pepper— SGC# 124367

·       1 teaspoon garam masala— SGC# 170437

·       1 ½ pounds Walker Farms skinless, boneless chicken breast, cut into bite-sized chunks— SGC# 211953

·       2 tablespoons vegetable oil— SGC# 054425

·       2 tablespoons Heritage Harvest Curry Powder — SGC# 181308

DIRECTIONS

1.     Melt 2 tablespoons butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.

2.     Meanwhile, combine coconut milk , tomato sauce, remaining butter, salt, cayenne pepper, and garam masala in a saucepan over medium-high heat; bring to a simmer.

3.     Reduce heat to medium-low, cover, and simmer, stirring occasionally, for 30 minutes. Stir in caramelized onions.

4.     While the sauce is simmering, toss chicken with vegetable oil until coated. Season Sauté in a Skillet with oil.

5.     Add cooked chicken to the sauce and simmer for 5 minutes . Serve With Jasmin Rice and Nann