Indian Butter Chicken

If we have leftovers from a chicken or turkey roast, this is one of our favorite ways to use them. The kids don't even complain about the tomatoes. I think there's so much spicy interestingness going on that they didn't even notice they're in there.

Indian Butter Chicken
2 cups rotisserie chicken or turkey
1 small onion, chopped
2 cloves garlic*
2 Tbs butter
1 tsp dried ginger
1 tsp chili powder
1/2 tsp tumeric
1/4 tsp cinnamon
1 Tbs brown sugar
14.5 oz can diced tomatoes, drained
8 oz can tomatoe sauce
1/2 cup whipping cream**
1/2 cup sour cream**
Salt and pepper

 In a dutch oven or skillet over medium heat, sautee onions and garlic in butter until tender. Add spices, and roast until fragrant (about a minute). Add tomatoes, tomato sauce, chicken and brown sugar. Cook until sugar is dissovled and sauce is warm. Add in the whipping cream and sour cream. Stir until everything is evenly incorporated. Salt and pepper to taste. Serve over rice with a green veggie like edamame or broccoli  (I like the orange with the green).

* Instead of mincing garlic, I use these frozen cubes. They're called Pop n' Cook in the west. You can find them in the frozen section at Walmart. They are awesome.)
**if you don't have one of them on hand, you can skip it, it just won't be as creamy. I've even forgotten to add the cream products entirely and it was still a yummy dish. Healthier that way too.