Butter Chicken

4 tablespoons butter

3 cloves garlic, minced

1 tablespoon ginger, minced

1 medium onion, diced

4 (about 2 pounds) boneless, skinless chicken breasts or thighs

2 tablespoons garam masala

1 teaspoon tumeric

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1 1/2 cups tomato sauce

1 cup heavy cream or half-and-half

1/2 cup plain Greek yogurt

Fresh cilantro, for garnish

Cooked rice, for serving

1. Add butter to a Farberware® Dishwasher Safe Nonstick 11.25-inch Everything Pan and place over medium- high heat. Add garlic, ginger and onion and cook until translucent, stirring occasionally, about 10 minutes. Meanwhile, cut chicken breasts into bite- sized pieces, set aside.
2. In a small bowl, combine garam masala, turmeric, salt and cayenne pepper. Add to onion mixture and cook 1 minute. Add tomato sauce, cream and yogurt and whisk together to combine.
3. Add chicken and stir until well combined. When mixture just starts to bubble, reduce heat to simmer. Cover and cook 30 minutes, stirring occasionally.
4. Garnish with cilantro and serve over rice.