Butter Chicken and Jeera Rice

EASY BUTTER CHICKEN (12 SERVINGS, ENOUGH FOR 7-9 PEOPLE)

Ingredients:

1.25 cups butter, divided (2.25 STICKS)
1 LARGE onion, minced

2 bell peppers
2 tablespoons minced garlic

2 (15 ounce) cans tomato sauce

2 cups heavy cream, ½ CUP TO 1 CUP MILK TO TASTE

1 tablespoon and 1 teaspoon salt

1/2 teaspoons cayenne pepper
2 teaspoons garam masala
3 pounds skinless, boneless chicken breast, cut into bite-sized chunks (6-7 chicken breasts, marinated in yogurt and half of Shaan spicy curry mix pkg)
1 pkg shaan spicy curry chicken masala
2 BAY LEAVES


1. Preheat oven to 375 degrees F (190 degrees C). Cook marinated chicken for 25 min.

2. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.

3. Add in remaining butter and shaan mix the tomato sauce, heavy cream, salt, cayenne pepper, BAY LEAF, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 15 minutes, stirring occasionally.

4. While the sauce is simmering, toss cubed chicken breast. Simmer for 30 min.

Added about 3 tbsp flour to thicken chicken at end.


Jeera rice:


1 tsp ghee
1 cup rice
handful coriander
1-2 tbsp cumin seeds