Indian Butter Chicken

3/4 cup plain yogurt

2 T. Lemon juice

2 cloves minced garlic

1 inch ginger root grated

1 T. cumin

1 tsp. corriander

1/2 tsp cayenne pepper

1 tsp garam masala

1/4 tsp cloves

1/4 tsp black pepper

2 tsp salt

4 boneless skinless chicken breast(stab them a bunch with a fork and make some gashes in them with a sharp knife)

The night before you want to make butter chicken for dinner, mix all the above ingredients in bowl, cover and marinate overnight. To cook the chicken pat off the marinade, brush the chicken with oil and place on a foil lined cookie sheet and bake at 450 for about 20 minutes, or until the juices run clear. Let it cool then cut into chunks.

Butter Chicken sauce:

1 onion, chopped

1 inch ginger root, peeled and grated

1 T minced garlic

1 green chili, chopped

1 gr pepper chopped

1 stick butter, divided-3 T. and 5 T.

1 Large can(28 oz) crushed tomatoes

1 (14.5 oz)can diced tomatoes

5 tsp garam masala

2 tsp chili powder

1 tsp cumin

1/2 tsp corriander

3 shakes cinnamon

1(6 oz)can tomato paste

1 (14 oz) can veggie or chicken broth

1 cup cream

Saute the onion, garlic, ginger, gr chili, and green pepper in the 3 T butter until veggies are tender. Add the tomatoes and let simmer for 5 minutes. Add all the spices and simmer for 10 minutes more. Add the tomato paste and broth. With an immersion blender(braun or blender) blend the ingredients until smooth then return to pan(if using blender)or return to a simmer if used immersion blender. Add the cooked chicken, cream, and butter. Serve over basmati rice and with naan bread.