Butter Chicken (Indian Chicken in Tomato Cream Sauce)
1 tablespoon Tandoori Masala seasoning
1 1/2 teaspoons ground ginger
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne
2 pound boneless chicken breast or boneless chicken thigh
1 package Fiery Tandoori spice rub
2 tablespoon oil
3 tablespoons butter
1 large onion, chopped (about 1 cup)
2 teaspoons jarred minced garlic
1 tablespoon tomato paste
1 (28-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes in juice
1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw
1/3 cup heavy whipping cream
Salt and pepper to taste
To make the spice blend: Stir the ingredients together in a small bowl and set aside.
Cube chicken in to one inch pieces. Toss together with oil and spice blend. Cover and refrigerate for 1 to 2 hours. In medium skillet over high heat brown chicken pieces and set aside.
To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is done and the sauce is flavorful, about 15 minutes. Stir frequently. Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread.