INDIAN BUTTER CHICKEN
Steps:
- NOTE; You can choose to place hot chicken and skillet sauce into a preheated crock-pot and cook on med-low for about 3 hours stirring often. Or you layer hot chicken and skillet sauce in an ovenproof deep casserole dish and bake in preheated oven at 325· for about 1 1/4 hours, uncovered. Don't use less spice and don't be scared either, this is not an overly spicy dish. Prepare spice and nut blend in small bowl. Heat large non-stick skillet to medium-low. When hot add spice/nut mixture, toss with wooden spoon until it begins to smoke lightly and becomes fragrant 2-3 minutes only (don't burn). Remove from heat and transfer spices back into bowl and set aside. Rinse skillet and return to stovetop on med-high heat. Spay skillet with Pam and reheat. Add chicken and lightly brown. Set browned chicken aside. Rinse skillet and reheat to medium-low heat. Add 1 tsp. oil and chopped onions fry until clear (do not brown). Add 2 TBS. butter and garlic and continue to stir 2 more minutes (if using fresh ginger add now). Add tomato paste and stir until smooth. Turn down stovetop and add drained diced tomatoes stir until heated through. Turn off stove and add prepared spice mixture and 2 cups of yogurt stir until well blended. To sever garnish with a sprinkle of fresh chopped parsley and couple of whole cashews. Serve with hot rice. *Do not freeze leftovers.
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