Butter Chicken “Muglai”

Ingredients

• 4 boneless chicken thighs, cut into bite-sized pieces
• Salt and freshly ground pepper
• 1 T oil
• 2 T butter
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 t ginger, grated
• 1/2 c Mild Indian Curry Ketchup
• 1/2 c water
• 1/4 c plain yogurt
• 1 T sour cream

Directions

1. Season the chicken with salt and pepper.
2. Place a large skillet over medium heat and add the oil.
3. When the skillet is hot, add the chicken and cook for about 4-5 minutes or until the chicken is
4. just cooked through.
5. Remove the chichen and set aside.
6. In the same skillet, melt the butter and cook the onion for 5 minutes.
7. Add the garlic, ginger, Mild Indian Curry Ketchup and water, stir together to mix thoroughly.
8. Bring sauce to a simmer and add the chicken back to the skillet, cook for a few more minutes.
9. Lower the heat and stir in the yogurt and sour cream, heat through.
10. Serve over rice.