Butter Chicken Done Quick & Easy!

Ingredients

Ingredients and steps in Orange are optional.

• 1 Tablespoon Oil
• 1 Tablespoon Butter
• 1 Medium Onion, Chopped
• 1 Teaspoon ginger, Minced or Grated (Your choice)
• 2-3 Cloves of Garlic, finely minced or crushed (2 teaspoons of garlic powder should be acceptable)
• 2-3 Boneless, Skinless Chicken Breasts (1 1/2 pounds), cut into 3/4 inch pieces
• 4 Tablespoons Tomato Paste (or one 8oz can Tomato Sauce)
• 1 Tablespoon Garam Masala
• 1 Teaspoon chili powder, or Paprika, adjust to taste
• 1 Teaspoon Cumin
• 1 Teaspoon Salt
• 1/4 Teaspoon Black Pepper
• 1 Cup Heavy Cream, sub for half & half for a low-fat alternative
• Yogurt (Use in place of Heavy Cream if following step 0)
• 1 Teaspoon Fenugreek (Mustard seeds can be used in a pinch, but this ingredient is optional)
• Hot cooked Rice and Naan for serving

0. (Optional). Take your chicken, and put it into a medium to large bowl. Add in your yogurt and spices, mix and let sit covered in the fridge for at least 12 hours for maximum flavor.
1. Heat a skillet or large saucepan over medium-high heat. Add the oil, butter and onions and cook onions until lightly golden (around 3-4 minutes). Add ginger and garlic and let cook for 30 seconds. Stirring so nothing burns.
2. Add the chicken, tomato paste, and spices (add more to taste if you would like). Cook for 5-6 minutes or until everything is cooked through.
3. Add the heavy cream and simmer for 8-10 mintes stirring occasionally. Serve over Basmati rice or with naan.

Nutritional Facts

Per each serving (of which this recipe makes 4)