Butter Chicken (Coconut)

I previously posted about butter chicken here, with some general guidelines on this versatile classic and the recipe I followed that time. Last night, I changed it up, and it came out so easy and tasty that we decided to post exactly what went into it this time around. Enjoy!

Ingredients:

Canola/veg oil

1 white onion, diced

1 tsp cumin seed or cumin powder

2-3 whole cardamom or 1/2 tsp cardamom powder

1 tsp cinnamon

1/2 tsp garam masala or coriander powder

1 Tbsp minced garlic

2 tsp ginger powder or 1 tsp minced ginger

1 small green bell pepper

1-2 red chili peppers

1/2 tsp turmeric powder

1/2 - 1 tsp cayenne pepper or chili powder

2-3 boneless chicken breasts, chopped in bite-sized pieces

1 can coconut milk

1 small can tomato sauce

About 1/2 - 1 tsp salt, to taste

1/2 tsp lime or lemon juice

Optional 1/2 tsp mint leaves or 1 tsp cilantro

1 Tbsp butter

Directions:

1. Heat oil in a thick-bottomed pot or deep skillet
2. Fry onions on medium-low heat for several minutes until translucent
3. Add spices and peppers one at a time in the order listed, frying 1-2 minutes between each one
4. Add chicken and fry on medium heat until browned
5. Add can of coconut, bring to a boil, then let simmer for 5-10 minutes
6. Add tomato sauce, salt, and lime juice, then simmer for additional 10-30 minutes
7. Shortly before serving, add mint, cilantro, and butter
8. Serve over rice or with naan/roti