Butter Chicken

Butter Chicken, an East Indian recipe, is one of my all time favorite meals! My sister-in-law introduced me to it at an Indian Buffet a few years ago, and since then I have created this shortcut recipe for it. I made this the other day, and posted a picture on Facebook, and I have received many recipe requests! I am the kind of cook that just adds what seems right, so I don't have exact measurements for everything, but I will try to get as close as I can! :) This dish can be somewhat spicy, depending on the restaurant or cook, but I tend to make it pretty mild. I made this in a crock pot, so it required very little effort, but it can be made on the stovetop, also! Serve this over Basmati rice with hot buttered Naan bread (an Indian flatbread).

2 cups tomato juice
1 cup cream
1/2 cup plain yogurt
1/4 cup butter
1 tablespoon minced onion
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/8-1/4 teaspoon ground red pepper (cayenne)
5-6 boneless skinless chicken breasts
3/4 cup milk
1/4 cup flour

In a crock pot, combine tomato juice, yogurt, cream and butter. Add all of the spices and stir to mix. I let this sit and simmer for a while to let all the flavors blend. Rinse the chicken breasts and trim off the fat, then cut into bite size pieces. In a large skillet, cook the chicken over medium-high heat, until no longer pink, stirring occasionally. Add chicken to sauce in crock pot. Again, I let it simmer for a while to fully flavor the chicken. Shortly before serving, add milk and flour together until smooth and pour into crock pot...stir well to incorporate evenly. Cook another 10 to 15 minutes or until sauce has thickened. Serve over hot Basmati rice. Enjoy!