butter chicken

Ingredients

Marinade:

1 cup plain whole fat yogurt (fat is flavor!)

1.5 tsp grated Ginger

1 tsp Garam Masala (you can make your own quick blend if needed)

1 tsp Turmeric

1 tsp Red Chili Powder

1 tsp Salt

Sauce:

2 Tbsp Butter or Ghee (optional)

2 Tbsp Olive Oil

1.5 tsp Onion powder (or 1.5 Tbsp fresh onion)

1.5 tsp Garlic Powder (or 1.5 Tbsp fresh)

1 Tbsp Ginger (or 1 tsp dried)

1.5 tsp Cumin powder

1.5 tsp Garam Masala

1 tsp Coriander 

1 tsp Red Chili Powder

1.25 tsp Salt

.5 tsp+ Indian Chili Powder or other spicy pepper  (cayenne will do)

14 oz Tomato Sauce

1.5 Cups Cream (SAVE FOR STEP 9)

Instructions:

TIP: TAKE OUT INGREDIENTS, MEASURING SPOONS & CUPS BEFORE STARTING!

STEP 1 (OPTIONAL): Premix marinade in a bowl and set aside for step 3.  If you want to save on dishes, skip this step.

STEP 2: Dice chicken into "bite sized strips"-  nothing fancy.  

STEP 3:  Cover chicken in marinade and let sit for up to 24 hours in fridge OR sit at room temp while you prepare the next steps.

STEP 4: Get out the pan you plan to cook your chicken in, add oil and butter and set it aside with a spatula.

STEP 5:  In a stock pot, prepare your sauce (mix ingredients together) and turn on low heat- with lid.

STEP 6:  Clear down any mess.  Clutter will clutter your  mind.

STEP 7: Turn on pan for chicken.  When oil is heated, add the chicken until most looks cooked.

STEP 8: Add chicken to sauce to finish cooking.  Let cook on Med/Lo for about 20 minutes- with lid. {If you plan to make rice, now would be a good time}

STEP 9:  Add cream.  Let cook- with lid- another 15-ish minutes.  (Clear down your space)

STEP 10:  Taste and see!  If the flavor is a bit too bold, add more cream.  If it's a bit too weak,  add a bit more spice. 

*** If desired:  Top with fresh cilantro a bit more butter/ghee.  Enjoy!