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Easy Indian Butter Chicken

Reviewed: Mar. 9, 2013
The first time I made this recipe, I didn't have heavy cream, garam masala, or tandoori masala. As I usually do when I'm cooking, I substitute stuff and have fun with it. So instead of the gm and tm, I used ground cinnamon, black pepper, ground tumeric, and ground ginger. Before adding the onions and garlic to the butter, I put the spices in the butter until it got all brown and sizzly. Then I added the onions and garlic. When that got all caramelized and fragrant, I added a can of tomato sauce and salt to taste. Instead of heavy cream, I stirred in a couple of tablespoons of sour cream I had left in the fridge, and drizzled in milk while stirring until it looked like butter chicken sauce. For the chicken, I just baked it in the oven for 40 minutes at 375F, chopped it in cubes and threw it in the sauce. Simmered it while I cooked the basmati rice. It was AMAZING!! Today I made the recipe closer to what this one calls for (though I only used 1 cup of table cream, and half a cup of butter). It's still delicious, but not as fragrant. I think the difference is I forgot to add the spices to the butter until it got all brown and sizzly! I will definitely keep working to perfect this. So easy and fun to make. Yum!!
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