4 Tbsp butter
1/2 yellow onion chopped
1 Jar Kashmiri Curry Sauce
1/2 cup Water
- 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.
- 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.
- Suggestion: Serve with white potatoes and use excess sauce to season potatoes and other vegetables.