INDIAN BUTTER CHICKEN

5 pounds boneless skinless chicken thighs, cut into 2" chunks
1 stick of butter or 1/2 cup olive oil

sauce
1 bunch fresh cilantro
(2) 28oz cans peeled tomatoes
2" piece ginger, peeled and sliced in half long ways
2 red onions
2 heads garlic, peeled
1 serrano pepper, sliced in half long ways

spice mix
1 tablespoon chicken bouillon powder
3 tablespoons garam masala or pumpkin pie spice
3 tablespoons curry
1 tablespoon paprika
1 tablespoon turmeric
1 teaspoon ground cumin 
1 teaspoon ground cardamom
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon ground cinnamon

1 pint heavy cream

3 cups basmati or jasmine rice
Naan/Tandoori bread, if desired

In a bowl combine all spices for spice mix.
In a stock pot with lid combine all vegetables for sauce.  Add half the spice mix to the sauce pot and simmer covered on medium to low heat until all vegetables are tender throughout.
Meanwhile heat butter or olive oil in a large skillet, add chicken and sprinkle with remaining of spice mix.  Cook on medium low, stirring frequently until chicken is cooked through.
Prepare rice as directed on package.
Pull the two ginger slices out of the sauce and use a stick blender, blender or food processor to puree the sauce.  Add heavy cream to sauce until desired flavor - you may not want the entire pint.  Add chicken to the sauce and keep on low heat while rice finishes cooking.
Serve chicken and sauce mixture over rice.

We had Naan bread with this dish.  We like to drizzle it with olive oil and heat it up in the oven at 400* for about 5 minutes, then sprinkle with garlic salt.

spice mix

simmering veggies for sauce

chicken before adding it to sauce