BUTTER CHICKEN

Serves 4

2 tablespoons clarified butter (ghee) or vegetable oil
1 ½ lbs boneless, skinless chicken, cut into 1-inch cubes
1 container Maya Kaimal Butter Masala
Cilantro leaves for garnish (optional)
Fresh ginger cut into matchsticks for garnish (optional)
In a medium-sized covered skillet or Dutch oven, heat the clarified butter or vegetable
oil over medium heat. Add the cubed chicken and brown lightly on all sides.
Add the Butter Masala sauce and stir to combine. Cover and simmer for 15 minutes
over low heat or until chicken is cooked through. Swirl in a tablespoon of butter to
finish. If sauce becomes too thick, add water to thin.
Garnish with cilantro and ginger and serve with basmati rice or Indian flatbread.