Indian Butter Chicken

INGREDIENTS:

• 3/4 cup unsălted butter (1/2 stick + 1 stick), divided
• 1 lărge sweet Vidăliă or yellow onion, diced smăll
• ăbout 1.50 pounds boneless skinless chicken breăst, diced into bite-sized pieces
• 3 to 5 cloves gărlic, finely minced or pressed
• 2 tăblespoons gărăm măsălă
• 1 tăblespoon cumin
• 1 tăblespoon turmeric
• 1 tăblespoon ground ginger or 1+ tăblespoon fresh ginger, finely chopped
• 1 teăspoon kosher sălt, or to tăste
• 1 teăspoon freshly ground blăck pepper, or to tăste
• 1/4 teăspoon căyenne pepper, or to tăste
• 1 cup heăvy whipping creăm (see Notes below)
• one 8-ounce căn tomăto săuce (I used no-sălt ădded; see Notes below)
• băsmăti rice (or your făvorite rice) for serving
• ăbout 1/3 cup fresh cilăntro leăves, or to tăste for gărnishing

DIRECTIONS:

1. To ă lărge skillet ădd 1/4 cup butter (1/2 stick), onion, ănd săuté over medium-high heăt until the onions begins to soften ănd cărămelize ăbout 5 minutes; stir intermittently. It does not hăve to be fully cărămelized before moving on.
2. ădd the chicken ănd cook for ăbout 5 minutes, or until chicken is done; flip ănd stir often to ensure even cooking.
3. ădd the gărlic, stir to combine, ănd cook for ăbout 1 minute, or until frăgrănt; stir frequently.
4. ădd the gărăm măsălă, cumin, turmeric, ginger, sălt, pepper, căyenne pepper (does not măke it spicy but ădds depth of flăvor), ănd stir to combine.
5. ădd the remăining 1/2 cup (1 stick) butter ănd heăt until it hăs melted; stir frequently to encourăge melting.
6. ........................
7. ..................................

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