The Better Butter Chicken

• 2 tablespoons butter
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 1 tablespoon grated gingerroot
• 1 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1 (19 ounce) can crushed tomatoes, undrained
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 whole rotisserie-cooked chicken, skin removed and meat cut up
• 1/3 cup light cream (5%)
• 1/4 cup light sour cream or 1/4 cup light plain yogurt
• 1 tablespoon minced fresh cilantro
• hot cooked basmati rice (optional)

1. Melt butter in a deep, 10-inch skillet over medium heat; add onions and garlic; cook slowly, stirring often, until onions are tender - about five minutes.
2. Add gingerroot, chili powder, turmeric and cinnamon; cook one more minute.
3. Add undrained tomatoes, tomato paste, brown sugar, salt and pepper; reduce heat to low; cover and simmer for 10 minutes, stirring occasionally.
4. Add cut-up chicken, cream and sour cream; simmer, uncovered, for five more minutes.
5. Remove from heat and stir in cilantro; serve over hot basmati rice, if desired.

butter, onion, garlic, gingerroot, chili powder, ground turmeric, ground cinnamon, tomatoes, tomato paste, brown sugar, salt, fresh ground black pepper, chicken, light cream, light sour cream, fresh cilantro, basmati rice

Taken from www.food.com/recipe/the-better-butter-chicken-243805 (may not work)