Melt butter in a large pot over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes.
Add gingerroot, chili powder, turmeric, ground coriander, cinnamon and cumin. Cook 1 more minute. Add drained tomatoes, broth, brown sugar, salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat.
Transfer half the sauce to a blender and puree till smooth. Return pureed sauce to pot with reamining sauce. Mix well and return to heat. (NOTE- I never do this step, it just makes a bit chunkier sauce)
Stir in sour cream, cilantro and cashew/almond butter. Add cut-up chicken and mix well. Cook just until chicken is hot.
Serving
Suggestions
Serve over hot basmati rice.
Originally Submitted
11/15/2009
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