4 Tbsp butter
1/2 yellow onion chopped
Garlic Powder
Chili Powder
1 Jar Kashmiri Curry Sauce
1/2 cup Water


  1. In a large saute pan cook down the chopped onion in 2 tbsp of butter.  Add chicken to the pan. Sprinkler both sides with salt, pepper, a light coat of cumin, a light coat of chili powder and garlic powder.  Cook until browned on both sides.  Add the 2 additional tbsp of butter as it cooks.
  2. Once the chicken is browned, add one jar of Kashmiri Curry sauce and 1/2 cup of water.  Cover pan with lid and let simmer on low for 30 minutes or until the sauce is cooked down half way.
  3. Suggestion: Serve with white potatoes and use excess sauce to season potatoes and other vegetables.