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Submitted by: Lisa Marin-Haubrich
Portion size: as desiredÌý
Recipe yields: 6

Why they submitted this recipe: Before Anna left for CU ÌÇÐÄVlogÆƽâ°æ, we had long-time friends who wanted to have a mother-daughter dinner out. They asked us what we would like. We said that we have never tried Indian food. We all dined at a new Indian restaurant in St Louis called Black Salt. They were very patient as we asked lots of questions about the spices, etc. Anna settled on Butter Chicken. She loved it! Weeks later she asked me to try to recreate the recipe. I did along with homemade naan. She loves it more than the one at the restaurant and has even prepared the recipe for her roommates in Bear Creek. If she can do it, you can too! That's a winner, winner chicken dinner!

Ingredients

For the chicken marinade:

• 2 pounds boneless chicken breast
• 2 tablespoons grated garlic
• 1 tablespoon grated fresh ginger
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1 teaspoon turmeric
• ½ teaspoon cumin Salt and pepper to taste
• ½ cup plain yogurt
• 1 tablespoon lemon juice

For the butter chicken:

• 2 tablespoons vegetable oil, divided
• 1 medium onion chopped
• 1 red pepper chopped (can use a spicy pepper if you like heat)
• 3 cloves garlic minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon red chili powder
• Salt and pepper to taste
• 1 tablespoon spicy red chili flakes optional
• 14 ounces tomato sauce
• 1 tablespoon honey
• 1 cup heavy cream

For serving:

• cooked rice
• warmed naan

Directions

For the chicken marinade:

1. Add the chopped chicken to a medium bowl
2. Add the garlic, ginger, garam masala, chili powder, turmeric, cumin, salt and pepper yogurt and lemon juice.
3. Stir to cover the chicken.
4. Cover and set in the refrigerator to marinate for at least 30 minutes. You can marinate overnight for greater flavor penetration.

For the butter chicken:

1. Heat a large pan to medium high heat and add 1 tablespoon oil.
2. Add the chicken and cook for 5 minutes, stirring, until the chicken is browned.
3. Remove the chicken and set it aside.
4. Add the remaining oil the same pan.
5. Add the onion and peppers and cook them 5 minutes to soften.
6. Add the garlic and ginger and cook 1 minute, until they become fragrant.
7. Add the garam masala, cumin, red chili powder, salt and pepper, and red chili flakes (if using).
8. Stir and cook for 1 minute.
9. Stir in the tomato sauce and honey.
10. Bring to a quick boil, then reduce the heat and simmer for 15 minutes to break everything down.
11. Stir in the cream and add the chicken back to the pan. Heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce thickens up a bit.
12. Serve with cooked white rice. Garnish with fresh chopped herbs (parsley or cilantro), and spicy red chili flakes, if desired. Swirl on a bit of extra cream.

Notes

Vegan? No
Vegetarian? No
Contains pork? No
Contains alcohol? No