I ran across this recipe in an online cooking school I signed up for a few years ago. I've had butter chicken (Chicken Makhani) in a local Indian restaurant and this isn't really anything like that, but this is good in its own way. I've adapted it from the original to fit our family's taste. For example, the original recipe doesn't blend the tomatoes, but my girl is currently trying her darndest to become a picky eater, so so no longer likes chunks of cooked tomato in her food. So I put the tomatoes in the blender. No biggie.
Adapted from Stone Soup Virtual Cooking School
2 T peanut or canola oil
1 pound boneless, skinless chicken breasts, diced into 1/2 " pieces
1 cup minced onion
2 T garam masala (I use the punjab style from Penzey's
2 t. chili flakes
1 14.5 oz. can roasted diced tomatoes
1 14.5 oz. can petite diced tomatoes
2 - 4 T heavy cream
ground black pepper
Hot cooked rice
Heat oil in a large skillet over medium-high heat. Add chicken and onions. Cook until chicken is lightly browned on one side; flip and brown the second side.
While the chicken cooks, put tomatoes in the blender. Whir until smooth (if you want a chunkier sauce, you could leave both cans whole or just blend up one).
Once the chicken is browned, add garam masala and chili flakes. Continue cooking for one minute, then add tomatoes. Bring to a simmer, and cook for 10 minutes. Stir in cream, salt and pepper to taste. Continue cooking until cream is heated through.
Serve over hot cooked rice. Enjoy!