Butter Chicken

Yields: 5-6 servings

Ingredients:

Chicken marinade: 2-3 boneless and skinless chicken breasts or equivalent tenderloins, cut against the grain into bite-sized pieces

½ cup plain Greek yogurt

1.5 tbsp minced garlic

1 tbsp grated ginger

1 tbsp lemon juice

2 tsp garam masala

1 tsp turmeric

1 tsp ground cumin

1 tsp chili powder

1 tsp kosher salt

Sauce: 1 cup heavy cream

2 cups crushed tomato

2 tbsp butter

1.5 tsp kosher salt (more to taste)

1 tsp sugar

Sprinkle of cayenne pepper

Steps:

1. Prep your marinade at least 3, up to 24 hours in advance of when you plan to start cooking. Simply combine all of the marinade ingredients, adding the cut-up chicken last, and stir to coat. Cover and refrigerate.

2. Heat your skillet to medium high heat and add about 1 tbsp of butter. Set aside a plate.

3. Sear your chicken in batches (so as to not crowd) in a deep skillet, just enough to brown the sides but not burn them or cook all the way through. Move the seared chicken to the plate as you go.

4. Add your sauce ingredients to the skillet and stir. Bring to a simmer.

5. Add the chicken back in and let it simmer on medium-low for 20-30 minutes, stirring occasionally. Prep your rice and serve with naan.