Buttered Chicken
1 TBS freshly ground ginger
1 TBS Garam Masala
2 tsp ground coriander seeds
1 tsp ground chili powder
1 tsp ground cumin seeds
1 TBS minced garlic
1 tsp salt
2 tsp ground cardamom
3 black peppercorns
3/4 cup plain yogurt
3 TBS tomato paste
1 lb chicken breasts, cubed
2/3 cup unsalted butter
1 TBS vegetable oil
1 onion, finely chopped
2/3 cup water
3 bay leaves
2/3 cup heavy cream
Mix the grated ginger, Garam Masala, ground coriander, chili powder, cumin, garlic, salt, cardamom and peppercorns in a bowl. Add the yogurt and tomato paste and mix well. Add the chicken and mix to coat. Marinate the chicken for at least 2 hours and up to 24 hours.
Heat the butter and oil in a large, deep skillet. Add the onions and cook on medium-high until golden brown, about 20 minutes.
Turn the heat up to high and add the chicken and the marinade. Stir constantly for 5 minutes or so until the ingredients are fully incorporated together and bubbling. Lower the heat to medium and add the water and bay leaves. Simmer for 20 minutes, stirring occasionally. Stir in the cream and cook for an additional 10 minutes. Taste and add salt to your taste.
Serve with spiced rice:
Spiced Rice
1 cup basmati rice
2 cups water
5 whole cloves
2 cinnamon sticks
2 bay leaves
1 TBS vegetable oil
1 TBS salt
Heat the oil, cloves, bay leaf, salt and cinnamon in a pot. Add the rice and stir to coat. Add water and bring to a boil. Reduce the heat to low and cover for 20 minutes.