Butter Chicken

Butter Chicken

Recipe credit: Madhur Joffrey

¼ cup tomato paste

¾ cup water

1 teaspoon fresh ginger, peeled and grated on a microplane

1 cup heavy cream

1 teaspoon garam marsala

¾ teaspoons salt

¼ teaspoon granulated sugar

1 fresh hot green chili, like a Thai chili, split open

¼ teaspoon ground cayenne pepper

1 tablespoon finally chopped cilantro leaves and tender stems

4 teaspoons lemon juice, freshly squeezed

1 teaspoon ground cumin

8 tablespoons butter

2 pounds boneless, skinless chicken breast, cut into 1-inch chunks

For serving:

naan bread, warmed

shallots, diced small (optional)

jalapeno, diced (optional)

cilantro leaves and stems, chopped (optional)

chives, sliced thin (optional)

In a large bowl, whisk together the tomato paste and the water. Add all remaining ingredients except for butter and chicken into the tomato mixture, stir to combine.

In a large Dutch oven or large, deep-sided skillet, heat the butter until melted. Add the sauce mixture to the melted butter. Bring the sauce to a simmer and cook 1 for minute, stirring to mix in the butter. Add the chicken and cook, stirring occasionally until cooked through. Once cooked, remove the chicken. Raise the heat and bring the sauce to a boil. Reduce until the sauce is thickened. Serve with warm naan and diced shallots, jalapenos, and cilantro and chives, if desired.