Ingredients

• 1 tablespooon oil
• 1 stick of butter (yes, this is butter chicken)
• 1 onion, diced
• 1 teaspoon of fresh ginger, minced
• 3 cloves of garlic, minced
• 2-3 boneless, skinless chicken breasts, cut in to ¾-inch chunks
• 4 tablespoons of tomato paste
• 1 tablespoon of garam masala
• 1 teaspoon of chili powder
• 1 teaspoon of mustard seeds (Fenugreek is good if you can find it)
• 1 teaspoon of cumin
• 1 teaspoon of salt
• ¼ teaspoon of pepper
• 1 cup of heavy cream (you can substitute half & half, yogurt, etc., but just go for it!)
• Serve with cooked rice

Directions

1. Heat a large skillet over medium-high heat.  Add the oil, butter, and onions, and cook until they are golden.  Add ginger and garlic and cook for just 30 seconds (watch so they don’t burn).
2. Add chicken, tomato paste, and spices.  Cook until the chicken is cooked through.
3. Add heavy cream, and simmer for 10 minutes stirring a few times.  Serve over rice.