Butter Chicken 

Servings: 4
Time: 30 ish minutes + your marinade time

INGREDIENTS:

CHICKEN:
1 lb. chicken breast cut into 1 ½ inch cubes
2 tbsp garam masala
¼ tsp ginger powder (or 1 tsp fresh minced garlic)
1 tsp minced garlic (or 1 large clove)
½ cup plain yogurt
1 tbsp olive oil

SAUCE:
2 tbsp butter
1 large onion, thinly sliced
½ tsp ground ginger (or 2 tsp fresh minced garlic)
2 tsp minced garlic (or 2 large cloves)
14.5 oz. can crushed tomatoes
1 ½ tsp coriander powder 
1 ½ tsp ground cumin
½ cup heavy cream
½ tsp garam masala
¼ tsp dried fenugreek leaves (crushed between fingers)

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2 pieces of naan
Your preferred amount of basmati rice
Cilantro for topping 

INSTRUCTIONS:

  1. In a medium bowl, combine the garam masala, ginger, garlic, and yogurt. Whisk until smooth. 
  2. Add the chicken and allow to marinate for at least 20 minutes but ideally for 12-24 hours covered in the refrigerator.
  3. Heat butter in a large pot over medium heat. Add the onions and saute until they are translucent, about 5-7 minutes. 
  4. Add the ginger and garlic and cook for 30 seconds, stirring so it doesn’t burn. Add the can of crushed tomatoes along with coriander powder and cumin powder and continue to cook for 5 minutes. 
  5. Start your rice so it’ll be done in about 20 minutes. 
  6. Remove from the heat, add the mixture to a blender and blend until smooth. You may need to add up to ¼ cup of water to help it blend if your mixture is thick.
  7. Heat the remaining 1 tbsp of oil in the pot. Add the marinated chicken (discard excess marinade) and cook for 5-6 minutes, stirring as required to brown all sides. Add the sauce to the pot and heat everything through. 
  8. Heat your naan either in a toaster,  microwave, or if you plan ahead, throw it in the oven at 350 for 4-5 minutes. 
  9. Once your sauce and chicken mixture  starts to bubble, add the cream and garam masala. When the sauce starts to simmer, add crushed fenugreek leaves. 
  10. Serve alongside basmati rice and naan. Optional to top with cilantro. 

TIDBITS: