Indian Butter Chicken (Makhani Murgh) recipe

3 pounds boneless chicken pieces
Oil (for frying)
1 1/2 cups finely chopped onion
2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1 teaspoon Indian red chili powder
1 tablespoon garam masala
2 cups half-and-half or whipping cream
2 cups canned tomato sauce
4 to 6 tablespoons melted butter
Chopped parsley (for garnish)

Heat 1 tablespoon oil in large saut� pan and brown chicken pieces. Remove and set aside.

Add more oil to pan. Fry onions, garlic and ginger until transparent. Add chili powder and garam masala, cook about 2 minutes. Add tomato sauce, cook about 4 minutes. Add cream, return chicken pieces to pan. Bring to a boil, then turn heat to low and simmer uncovered for 30 to 40 minutes. Remove from heat and pour melted butter over it. Cover and let stand for 5 to 10 minutes.

Serve with basmati rice.