Chicken Makhani (indian Butter Chicken)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups cooked rice
• 1 tablespoon vegetable oil or 1 tablespoon canola oil
• 1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 1 finely chopped med-large onion
• 1 teaspoon finely grated gingerroot
• 1 teaspoon minced garlic
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground red pepper
• 1 (15 ounce) can tomato sauce
• 16 ounces nonfat sour cream (not sweetened) or 1 (12 ounce) can fat-free evaporated milk (not sweetened)
• 2 tablespoons butter or 2 teaspoons butter buds
• 2 teaspoons lemon juice
• 1 bay leaf
• salt and black pepper

Recipe

• 1 start cooking rice.
• 2 cook chicken in oil in a large pot over med-high heat until just starting to brown.
• 3 add onion and some salt, stir until the onion is soft.
• 4 add ginger and garlic; stir for 2 minutes. sprinkle on garam masala, chili powder, cumin, and red pepper, stirring for 2 minutes.
• 5 stir in remaining ingredients and bring to a boil.
• 6 reduce heat and simmer uncovered for 20 minutes.
• 7 remove bay leaf and stir in prepared rice. taste for more salt and black pepper.
• 8 plate and garnish with chopped scallions/green onions and/or cilantro (if desired).