Chicken Makhani (Indian Butter Chicken) - cooking recipe

Ingredients

2 cups cooked white rice
1 tablespoon vegetable oil or 1 tablespoon canola oil
1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into bite-size pieces
1 finely chopped med-large onion
1 teaspoon finely grated gingerroot
1 teaspoon minced garlic
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground red pepper
1 (15 ounce) can tomato sauce
1 ounces nonfat sour cream (not sweetened) or (12 ounce) can fat-free evaporated milk (not sweetened)
2 tablespoons butter or 2 teaspoons Butter Buds
2 teaspoons lemon juice
1 bay leaf
salt and black pepper

Preparation

Start cooking rice.
Cook chicken in oil in a large pot over med-high heat until just starting to brown.
Add onion and some salt, stir until the onion is soft.
Add ginger and garlic; stir for 2 minutes. Sprinkle on garam masala, chili powder, cumin, and red pepper, stirring for 2 minutes.
Stir in remaining ingredients and bring to a boil.
Reduce heat and simmer uncovered for 20 minutes.
Remove bay leaf and stir in prepared rice. Taste for more salt and black pepper.
Plate and garnish with chopped scallions/green onions and/or cilantro (if desired).