Home Cooking-Butter Chicken

Preparation time is short.  This dish comes together so quickly - especially if you have the chicken pieces cooked ahead of time.  I like making it very saucy.  It can make a nice leftover dish by stir frying together after the flavours have had even more time to mingle.  This recipe serves 4, but is easily doubled.

2 tbsp vegetable oil divided
1 pound boneless, skinless chicken  thighs or chicken breast, cut into bite size pieces
1 onion chopped
2 cloves garlic, finely chopped
1 tbsp ginger, finely chopped
2 tbsp butter
2 tsp lemon juice
1 tsp of cumin
1/4 tsp cayenne pepper
1 cup tomato sauce
1 cup evaporated milk
1/4 cup plain yogurt
salt and pepper to taste

Heat vegetable oil in a large saucepan.  Cook the chicken pieces until lightly browned.  Remove chicken and set aside.

Heat remaining oil in a large saucepan and saute garlic, onion and ginger until soft and fragrant.  stir in butter, juice and spices.  Cook stirring for 1 minute.  Add tomato sauce, cooking for 2 minutes, stirring frequently.  Stir in milk and yogurt.  Reduce heat and simmer for 10 minutes, stirring often.

Add reserved chicken to sauce and bring to a boil.  Reduce heat and simmer for 15 minutes until sauce is thickened and chicken is cooked through.  Taste and adjust seasonings as necessary.

Serve with Naan bread or over rice.