Butter Chicken II

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Ingredients
  

  • 2 pounds chicken cubed
  • Salt and pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 6 tablespoons butter separated into 2 tablespoons chunks
  • 1 1/2 cup diced onion
  • 3 tsp Garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 1 tablespoon grated ginger
  • 3 Garlic cloves minced
  • 1 3- inch stick of cinnamon
  • 14- ounce canned tomato sauce
  • One cup water
  • 1 cup cream heavy
  • Chopped cilantro for garnish

Instructions
 

  • In a large bowl, mix the chicken with chili, turmeric, salt and pepper and let marinate for a minimum of 15 minutes to a maximum of 8 hours
  • In a large pan or skillet, melt 2 tablespoons butter over medium heat
  • Add the onions, garlic, Garam masala, ginger, cumin, cayenne, cinnamon, salt, and pepper. Cook until fragrant, approximately three minutes.
  • Add the tomato sauce and simmer. Add the water and cream, and bring back to a simmer.
  • Return chicken and bring back to a simmer, cover and cook 10 to 15 minutes.
  • Stir the last 2 tablespoons of butter, salt and pepper to taste
  • Serve over long grain rice, like basmati, and with naan