I make butter chicken about once a month. It’s fast, easy and tasty.
Canadian Home Butter Chicken
(serves two with leftovers for one lunch)
2 chicken breasts, cut into bite size pieces
2 cups of spinach
1/2 a can of diced tomatoes*
1/2 a can of crushed tomatoes*
1/4 to 1/2 a cup of butter
1/4 cup of table cream**
1 jalapeno, diced into tiny bits (include seeds if you like it spicy)
1 tablespoon fresh ginger, diced into tiny bits
1 teaspoon cumin
cilantro, to taste
Melt butter over medium-low heat, not allowing it to brown. Add chicken and cumin and cook over medium heat until just done. Add jalapeno and ginger and cook for about a minute. Add diced and crushed tomatoes and stir. Add cream and stir. Let simmer for about 20 minutes. Add spinach, stir and cook just until spinach wilts. Sprinkle with cilantro. Serve over rice.
*I use the other 1/2 can of tomatoes to make tomato sauce.
** When I don’t have cream, I use milk and it works dandy, if a little less rich.