Butter Chicken with Garam Masala (Southern) and Berbere Seasoning

Ingredients for the Sauce:

• 2 tablespoons Garam Masala - Southern

• 1 tablespoon Berbere seasoning

• 3 tablespoons butter

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon ginger, minced

• 1 can (14.5 ounces) tomato puree or crushed tomatoes

• 1 cup heavy cream or coconut milk

• Salt and pepper to taste

Instructions:

1. Marinate the Chicken:

• In a large bowl, mix the yogurt, lemon juice, and Garam Masala.

• Add the chicken pieces and coat them well with the marinade.

• Cover and refrigerate for at least 1 hour, preferably overnight.

1. Cook the Chicken:

• Preheat your oven to 400°F (200°C).

• Arrange the marinated chicken pieces on a baking sheet lined with parchment paper or aluminum foil.

• Bake for 15-20 minutes, or until the chicken is cooked through and slightly charred. Set aside.

1. Prepare the Sauce:

• In a large skillet, melt the butter over medium heat.

• Add the chopped onion and cook until softened, about 5 minutes.

• Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.

• Stir in the tomato puree or crushed tomatoes and cook for about 5 minutes.

• Add the Garam Masala - Southern, Berbere seasoning, and cook for another 1-2 minutes, stirring frequently.

• Pour in the heavy cream or coconut milk and bring the mixture to a simmer.

• Reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally.

1. Combine the Chicken and Sauce:

• Add the cooked chicken to the sauce and stir to coat the chicken pieces evenly.

• Simmer for another 5-10 minutes, allowing the flavors to meld together.

• Season with salt and pepper to taste.

1. Serve:

• Garnish with fresh chopped cilantro if available.

• Serve the Butter Chicken hot with basmati rice, naan, or your favorite side dish.