Butter Chicken Recipe

This recipe is a slightly revised version of Burgoo Butter Chicken from the Vancouver, BC Burgoo bistro owners Justin Joyce and Stephen MacIntyre. 

Ingredients:

4 boneless, skinless chicken breasts diced
0.25 cup butter
0.25 cup garam masala
salt
1 medium onion, diced
1 T ginger, minced
3 cloves garlic, minced
0.5 T ground turmeric
0.5 tsp dried fenugreek leaves (kasoori methi)
1 cup chicken stock
540 ml canned crushed tomatoes
1 T honey
2 medium potatoes, peeled, diced
0.5 cup whipping cream
0.25 cup frozen spinach (or 1 large handful fresh roughly cut spinach)
0.5 T dried coriander (or 1 bunch fresh chopped cilantro)
1 lime cut in wedges

Directions:

1. Rub chicken with half butter, half the garam masala and sea salt. Marinate in a bowl for 10 minutes.
2. Heat remaining butter in a large pot over medium high heat, saute onions, ginger and garlic till translucent and slightly browned.
3. Add remaining garam masala, turmeric, and cook for a minute to release flavours.
4. Add chicken stock, tomatoes, honey and potatoes. Season with salt to taste. Bring to a boil, reduce heat to simmer, and cook 1 hour or until potatoes are tender and sauce is thickened.
5. In a large frying pan sear chicken 5-6 minutes on each side, then broil in oven until slightly charred and cooked through. Cool and dice.
6. After simmering sauce for an hour add diced chicken, cream, spinach, and half the coriander/cilantro. Simmer 10 minutes. Season to taste with salt and remaining spices.
7. Serve with fresh lime slices and remaining fresh cilantro.

Crockpot alternative: Add everything to the crockpot except the fresh cilantro, whipping cream and spinach. Cook on high for 6 hours. Add whipping cream and spinach and simmer for additional 10 minutes. Garnish with fresh cilantro and lime wedges.