Indian Butter Chicken

I've been experimenting with Indian Butter Chicken lately. I've made two recipes (Mel's Kitchen Cafe and Female Foodie) and definitely had a strong preference for one over the other. I made Mel's first (she never lets me down) and I really liked it! But when I tried Female Foodie's, it was fantastic on the first day! I felt like Mel's took 3-4 days in the fridge in the form of leftovers for all the flavors to finally combine together. A confounding variable was that I did change the type of Garam Masala that I was using. I think it could have been the difference maker but I'm not sure yet (I plan on working to get to the bottom of this!) Initially, the only place I could find it was at World Market so that's what I used when I made Mel's. But then, I finally broke down (and needed enough spices to warrant a purchase) and ordered through Penzey's Spices. I was just waiting till I needed enough for my shipping to be covered...otherwise, I think their prices are absolutely competitive, especially for the quality of the spice that you get! The smell of their Garam Masala made me throw my other stuff away without batting an eye! (Total side note...also you must buy their cinnamon! It's heaven!)

Anyway, next time I'd combine the two a bit and do the following:
1 pound-ish of chicken
1 medium yellow onion, peeled and diced
3 garlic cloves, finely minced
1 tbsp fresh ginger
14 oz can tomato sauce (maybe some additional tomato paste for a stronger punch)
6 tbsp butter, divided
2 cups cream

Spices:
1 tsp chili powder
1 tsp cardamom
1 tsp cumin
3 tsp masala
1/2 tsp coriander
1/2 tsp cayenne pepper (maybe just a pinch)

salt and pepper

Brown chicken on each side (not all the way through) in 2 tbsp of butter. Set aside.

Melt another 2 tbsp butter and add onion, cook until beginning to soften (about 3 minutes). Add garlic, spices, and fresh ginger. Cook about 45 seconds.

At this point, I think I would blend my onions and spices (unless you want onion pieces, I kind of like a smooth sauce with just the chicken) with my tomato. Pour back into skillet and let cook 5 minutes before adding the cream.

Add chicken and let simmer, stirring occasionally for 10-15 minutes. Add salt and pepper.

Stir in remaining 2 tbsp of butter.

Serve with rice and cilantro. And yummy naan--still working to perfect that one.

IMPORTANT NOTE: I have not yet tried this recipe but I will and I"ll let you know how it goes! You might not want to try it until I perfect it a little further. I'll keep you posted.

other recipes to consider:
http://allrecipes.com/recipe/45957/chicken-makhani-indian-butter-chicken/
http://www.food.com/recipe/indian-butter-chicken-86753#activity-feed
http://indianhealthyrecipes.com/murgh-makhani-recipe-butter-chicken/

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