Send in by Lynette Gerber
6 tablespoons butter
seperated 900 grams of chicken breasts
1 diced yellow onion
3 minced garlic cloves
3 tsps garam masala
1 tbsp freshly grated ginger
1 tsp chili powder
1 tsp ground cumin / tsp cayenne pepper
1/ cups tomato sauce
1 cup heavy cream
1 cup water
1 tbsp B-well creamy gourmet mayonnaise (optional but recommended)
salt and pepper to taste
naan bread or rice and saag paneer (a spinach dish) to serve
1.Add 2 table spoons of butter in a large skillet over medium high heat, add 1 inch diced chicken and brown it on both sides. Transfer the chicken to a plate and set aside until later.
2.In the same pan melt another 2 table spoons of butter in the pan over medium heat. Add the diced onion and cook until it begins to soften.Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir everything together and cook for about 1 minute before adding the tomato sauce.
3.Bring the mixture to a simmer and for about five minutes before adding the cream, water and B-well mayonnaise (optional). Bring the mixture back to a simmer, add back the browned chicken, and let simmer for 10-15 minutes. Keep the heat low.
4.Add the remaining 2 tablespoons of butter and season with salt and pepper, to taste. Serve with a naan bread or rice and saag paneer.