Niter Kebbeh Chicken

1 cup butter, cubed
1 small onion, minced
6 cloves garlic, minced
1 tablespoon ginger puree
2 teaspoons turmeric
1 black cardamom pod
1 cinnamon stick
1 whole clove
1/8 teaspoon ground nutmeg
4 boneless, skinless chicken breasts

1. Melt butter in a saucepan over medium heat, being careful not to brown.
2. Once melted, raise heat to bring the butter to a boil and stir in the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove and nutmeg. Reduce the heat to a simmer and leave uncovered until the milk solids have separated, about 30 minutes.
3. Strain the clarified (clear) part of the butter and discard the milk solids.
4. Heat prepared butter in a large skillet over medium-high heat. Add the chicken and brown lightly on both sides, then reduce heat to a simmer, cover and cook until chicken is cooked through to center and juices run clear when pierced with a fork. Serve with excess butter from pan.

Makes 4 servings