Butter Chicken

Ingredients

• 1 lb chicken
• 1/2 cup plain greek yogurt
• juice from half a lemon
• 1 tsp garam masala
• 1 tsp salt
• 6 tbps butter
• 1 medium white onion
• 1 jalapeno
• 2 tsp paprika
• 2 tsp garam masala
• 3 tsp cumin
• 1 cup tomato sauce

Ok so this one is a spin on a recipe that we found by The Stay at Home Chef but of course we modify it to our liking but you can find the original recipe in that link there.

When I say modify it to our liking, I mean like I am going to say "use 2 tsp of cumin" and we do that.....then we taste it.....and we add more of it or more of something else. So I'm not entirely sure just how much of the seasonings we even freaking use. Just know that it's a baseline, you outta have "at least this" but then taste it for yourself and adjust if need be.

Cook some rice to serve with it.....but this isn't a recipe about cooking rice. Just don't forget to do it cause you are gonna want it.

Chicken Marinade

• Cut up the chicken into cubes, you don't want them to be too big so you can make sure they get cooked all the way through.

• Mix together the yogurt, lemon juice, 2 tsp of cumin, 1 tsp of garam masala and 1 tsp of salt.

• Mix the chicken in the marinade and cover with plastic wrap then put in the refrigerator.

Butter Curry Sauce

• Put the butter in a pan and sauté those onions after you get them chopped up.

• Add in the chopped garlic, thinly sliced jalapeños and some paprika and garam masala. Cook just for a few minutes.

• Add in tomato sauce, heavy cream and some salt. Bring that to a simmer and heat up a separate pan to cook the chicken.

• Grab the chicken from the fridge and toss it in the pan to sear for just a bit on all sides. You can't do it long because the yogurt will burn.

• After the chicken is lightly seared then transfer it over to the curry sauce and cook for about twenty minutes.