Butter Chicken

Averie Cooks

3/4 cup unsalted butter (1/2 stick + 1 stick), divided
 1 large sweet Vidalia or yellow onion, diced small
 1.50 pounds boneless skinless chicken breast, diced into bite-sized pieces
 4 cloves garlic, finely minced or pressed
 2 tablespoons Curry powder
 1/2 tablespoon cumin
 2 tablespoon turmeric
 1 tablespoon ground ginger or 1+ tablespoon fresh ginger, finely chopped
 1 teaspoon kosher salt, or to taste
 1 teaspoon freshly ground black pepper, or to taste
 1/4 teaspoon cayenne pepper, or to taste
1 15oz coconut milk
 one 8-ounce salsa or tomato sauce
 basmati rice (or your favorite rice), for serving
Mayo and cream cheese
 1/3 cup fresh cilantro leaves, or to taste for garnishing

Because I didn't have the heavy cream I substituted and added at the last 5 minutes of cooking- 1/4 c mayo and 4 oz of cream cheese

2/5/20 When I made this it was so bitter and nasty, I thought, "Ohhhh no, all these ingredients are gona go in the garbage, how can I save this???" Then I added the mayo and cream cheese, all was not lost, I just needed to add heaps of FAT!!! Then it was of course yummy!!!

1. Begin cooking the rice
2. To a large skillet add 1/4 cup butter (1/2 stick), onion, and sauté over medium-high heat until the onions begins to soften and caramelize about 5 minutes; stir intermittently. It does not have to be fully caramelized before moving on.
3. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking. Or pound the chicken thin and cook it without cutting it, sometimes if you cook a pounded flattened chicken, it is more tender than cutting it before you cook it.  Either way, whatever makes you happy.
4. Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant; stir frequently.
5. Add the garam masala, cumin, turmeric, ginger, salt, pepper, cayenne pepper (does not make it spicy but adds depth of flavor), and stir to combine.
6. Add the remaining 1/2 cup (1 stick) butter and heat until it has melted; stir frequently to encourage melting.
7. Add the heavy cream, tomato sauce, stir to combine, and allow mixture to simmer for about 10 minutes, or until sauce has thickened and reduced slightly. Taste and if desired, add additional salt, pepper, cayenne pepper, etc.
8. Add rice to the serving plates and top with chicken and as much sauce as desired.
9. Evenly garnish with cilantro and serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days.