Mmmm...Butter Chicken...

Seriously delicious!

This is one of my favorite things to cook while on the Hormone Diet...or anytime, really. It's that good! It's so good, that there was only this tiny bit left for my breakfast this morning, as the family kept going back for seconds...and thirds...

BUTTER CHICKEN

To marinate:

• 6 boneless, skinless chicken breasts, cut in bite-sized chunks
• 1 head of garlic, minced
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1 tsp. cayenne pepper
• 1 tsp. ground coriander
• 1 tsp. cumin
• 1 tsp. cardamom
• 1 Tblsp. fenugreek leaves
• 2-3 limes, juiced (you are aiming to have the marinade just liquid enough to coat the chicken)

To cook:

• 1/4 cup butter
• 1 whole onion, diced
• 1 can (28 oz) diced tomatoes
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. cayenne pepper
• 1/2 tsp. ground coriander
• 1/2 tsp. cumin
• 1/2 tsp. cardamom
• 1 Tblsp. fenugreek leaves
• 1 can coconut milk (preferably Arroy-D) DO NOT SHAKE!!
• 1 bunch cilantro, chopped

Combine marinade ingredients with chicken in a large zipper bag. Marinate in fridge overnight (the longer you marinate the better it will taste, but there are many times it only gets a couple of hours around here and it's fine).

Melt butter in large pan over medium heat and saute the onion until soft. Add the chicken and marinade and cook until the chicken is sealed on the outside.

Add the tomatoes (mixture will be quite runny at this point) and lower heat to medium-low. Simmer uncovered, stirring from time to time until most of the liquid has reduced (this can take 30 - 45 minutes, depending on your stove).

Open coconut milk and add just the thickened part to the mixture in pan, along with the remaining dry herbs and spices (NOT the cilantro). Cook for an additional 10 minutes or so, until the sauce has thickened. Remove from heat, stir in cilantro and serve over basmati rice.

SO good!