Ethnic Foods: Asian Butter Chicken

Ingredients
1.5 lbs boneless skinless Chicken Breast
1 tablespoon Butter
1 clove Garlic, crushed
1 tsp finely grated fresh Ginger Root
1.5 tsp Garam Masala (spice available from an ethnic market or maybe the exotic food section)
1 tsp ground Cumin
1 1/4 (300 ml) cups Cream
1 tsp Minced Chili (substitute Chili Powder or even Harissa sauce)
1/4 cup Tomato Paste
Salt and Pepper to taste
chopped fresh Coriander or Parsley

Instructions
Cut chicken into bite-sized pieces. Heat butter in a frying pan. Add chicken and brown over moderately high heat. Remove chicken; set aside.

Add garlic, ginger, and spices to the pan.

Ginger rootGrated ginger root

Garlic and ginger in chicken juicesGaram Masala seasoningSauce after adding all spices

Cook over low heat, stirring for 1 minute. Add the cream, chili, and tomato paste. Bring to a boil, stirring; simmer 5 minutes.Add chicken. Simmer 10-12 minutes, or until chicken is cooked. Season with salt and pepper. Sprinkle with coriander or parsley before serving.

Serve with rice.

Note: For Cooking Club, Sandra doubled the chicken, and tripled the spices, and used 1 full can of tomato paste. Her family likes it with extra sauce.