1poundbonelessskinless chicken breast or thigh, cut into bite-size pieces
2tablespoonsvegetable oil
2tablespoonsunsalted butterdivided
¼cupthinly sliced shallots
1tablespoonfreshly grated ginger
1(14.5 oz.) can Don Pepino Pizza Sauce
¼cupheavy cream
2tablespoonschopped flat leaf parsley or cilantroplus additional for garnish
2cupshot cooked rice
Instructions
In a bowl, mix yogurt, ½ tablespoon of garam masala and 1 teaspoon of salt. Add chicken and stir to coat chicken in the yogurt mixture. Cover and marinate for 30 minutes or as long as overnight in the refrigerator.
Heat oil in a Dutch oven over medium high heat. Add chicken and cook until no longer pink. Transfer chicken to a plate.
Add 1 tablespoon of butter to the pan. Add shallots and ginger to the pan and cook, stirring, for 2 to 3 minutes or until shallots have softened.
Add remaining ½ tablespoon of garam masala and stir for 30 seconds.
Stir in pizza sauce scraping up any browned bits on bottom of pan.
Stir in remaining 1 tablespoon of butter, 1 teaspoon of salt and heavy cream. Bring sauce to a simmer.
Return chicken and any accumulated juice to the pan. Simmer for 5 to 10 minutes or until chicken is fully cooked.
Stir in fresh herbs.
Serve over hot cooked rice.
Notes
Any leftover butter chicken can be transformed into a naan flatbread pizza. Just spread some of the sauce over the flatbread. Top with pieces of the chicken. Sprinkle with cheese and bake at 425F. for 8 to 10 minutes. Top with pickled red onions and fresh chopped herbs.