Butter Chicken

Butter Chicken

2 lbs boneless, skinless chicken breast, cut in 1" cubes

2 tbsp lemon juice

2 cloves garlic, minced

1 tbsp garam marsala

1 tsp kosher salt

1/4 cup vegetable oil

2 cups chopped onion

2 tbsp chopped garlic

2 tbsp garam marsala

2 tsp paprika

1/4 tsp cinnamon

2 tsp kosher salt

2 cups diced canned tomatoes 

3/4 cup heavy cream

2 tbsp butter 

Combine first 5 ingredients in a zippered bag, massaging the marinade into the chicken. Refrigerate 2 hours or overnight  

Heat oil over medium heat in a large saucepan or Dutch oven. Add onions and slowly cook until golden , approximately 20 minutes. 

Add garlic  and cook until fragrant about 1 minute. Stir in garam marsala, paprika, cinnamon and salt, cook 1 minute more. Add tomatoes, cook 2 more minutes, then add cream and carefully purée using an immersion blender. 

Bring  sauce to a simmer.  Remove  chicken from the marinade, add it to the sauce and discard marinade. Cover and simmer over medium low heat until cooked through, about 12 minutes. 

Stir in butter, add additional salt to taste and serve over rice or pasta