Butter Chicken
1 lb chicken-either boneless breast or thighs cut in small pieces
Marinade
- 1 Cup low fat sour cream
- 3 cloves garlic
- 2 inch piece of ginger
- ½ cup fresh cilantro
- 1 tsp cumin powder
- 3 tsp salt
- Juice of one big lemon
- Oil to drizzle
Preheat oven to 400 degrees
Blend all the ingredients in a blender and marinate the chicken for at least 3-4 hours(over night is preferable).
Take the chicken out of the marinade (save the marinade for the gravy) and place on a cookie sheet, drizzle some oil on the pieces. Bake for about 15 minutes and turn the pieces and drizzle some more oil. Cook the pieces for another 15 minutes. The chicken does not have to cook all the way, it will be finished off in the the gravy. (If using chicken breast, be careful not over bake)
Gravy
- ½ stick butter
- 2 tsp oil
- 2 tsp cumin powder
- 1 medium onion chopped
- 1 28 ounce tomato puree
- ¼ cup heavy cream
- Salt to taste
- Pinch of Sugar
In a deep pan, heat the butter and oil. Add the cumin powder and the onions. Sauté till soft. Add the the tomato puree and cook for 2-3 minutes. Then add the heavy cream. Next, add the chicken pieces and the saved marinade. Cook till the gravy comes to a boil, then simmer for 5 minutes. Add salt and a little sugar.
Serve with rice or naan.
