Butter Chicken Makeover (Indian Chicken in Tomato Cream Sauce)

1 cup (250 mL) brown basmati rice, dry

2 tsp (10 mL) canola oil

1 cup (250 mL) onion(s), diced

1/4 tsp (1.25 mL) turmeric, ground

2 tbsp (30 mL) butter

2 cloves garlic, minced

1 tbsp (15 mL) ginger, fresh, minced

1 tbsp (15 mL) garam masala

1/2 tsp (2.5 mL) cayenne pepper, ground

1 tsp (5 mL) black pepper

1 tsp (5 mL) cumin, ground

1/2 tsp (2.5 mL) salt

1 cup (250 mL) homogenized milk, 3.3% MF

1/4 cup (60 mL) plain yogurt, 2–4% MF

1 cup (250 mL) tomato purée

1 lb (0.5 kg) boneless, skinless chicken breast(s), cut into 1 inch (2.5 cm) cubes

2 tbsp (30 mL) lemon juice, fresh

2 tsp (10 mL) brown sugar

1/2 cup (125 mL) cilantro sprigs, fresh (optional garnish)

1 Cook brown rice in unsalted water according to package directions.
2 Heat oil over medium high heat in a heavy bottom pot. Add diced onion and sauté on medium low heat until softened and lightly golden - about 5 minutes.
3 Sprinkle with ground turmeric and sauté for another minute.
4 Add butter, minced garlic and ginger, garam masala, cayenne pepper, black pepper, ground cumin and salt and stir. Sauté for another five minutes stirring often – watch that the spices don't burn.
5 Stir in whole milk, plain yogurt and tomato purée. Adjust the heat to medium low.
6 Cut boneless chicken breast into one inch (2.5 cm) cubes. Add to pot, stir and simmer uncovered for 30 - 45 minutes or until sauce has thickened.
7 Stir in the freshly squeezed lemon juice and brown sugar.
8 Serve over hot brown rice. Garnish with sprigs of fresh cilantro.