Royal India Butter Chicken

Royal India Butter Chicken

A fragrant and savory chicken dish, easy to execute, even easier to enjoy. Serve over rice.

Ingredients

1/4 cup whole blanched almonds

1/4 cup shelled pistachio nuts

2 small onions, peeled and quartered

1 inch peeled ginger root, quartered

6 medium garlic cloves

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground turmeric

1/2 cup (1 stick) butter

1 cup canned tomato sauce

2 cups cooked (about 1/2- to 3/4-inch) cubed white meat chicken

Salt, to taste

Method

Preheat the oven to 350 degrees. Spread the almonds and pistachio nuts in a single layer in a pie pan. Bake 8 to 10 minutes, stirring once, until fragrant and golden brown. Let cool completely, then in a food processor fitted with the metal blade or a coffee grinder, grind to a powder. Set aside

In a food processor fitted with the metal blade or a good blender, puree or process the onions, ginger root and garlic until smooth as possible. Add the ground cumin, coriander and turmeric and process to blend well.

In a heavy medium skillet or sauté pan, melt the butter over medium-high heat. Add the onion mixture and cook, stirring frequently, about 5 minutes or until fragrant and taking on a darker brown color. Regulate the heat so it does not burn. Add the tomato sauce and the nuts and simmer, stirring occasionally, about 5 minutes or until beginning to thicken. Add the chicken and salt. Let simmer another minute or two until the sauce becomes thick. Serve immediately. Make 1 hearty or 2 moderate servings.