Butter Chicken Masala - Curry!

by Steven Knapp 

Preheat oven to 375.

In a large bowl add:

1/2cups of Plain Yogurt
1T- Lime Juice
1t - Curry Powder
1T - Garm Masala

Mix together well then add:

6 - Chicken breasts Cut in half (Use less if you like more sauce than chicken)

Coat the chicken with the mixture.

Cook in oven for 45 minutes. Should be cooked all the way through.

While chicken is cooking continue with these next steps:

1 - Onion Diced
1 - Stick of butter
1T- Garlic Paste OR Minced Garlic
1T- Ginger Paste OR Minced Ginger OR Ginger Powder(Whatever you have)
1t- Curry Powder
1t- Tumric Powder
1t-Cumin

Saute all ingredients in a large sauce pan until onions are cooked.

While your ingredients are sautéing:

In a blender put:

1 - Can Petite Diced Tomatoes with Green Chilies
1 - Can Original Petite Diced Tomatoes
1 - Can Tomato Paste
3T - Brown Sugar
1/2 Cup Cilantro

After onions are cooked put the entire sauce pan mixture into the blender with the Cilantro, tomatoes and brown sugar. Blend everything together very well. I would say 3 or 4 minutes. The more you blend, the smoother it will be. Put the mixture back into the sauce pan and heat back to a simmer. As soon as the chicken is done, cut it into chunks and put it in the sauce. After adding chicken, add 1 1/2 cups of heavy whipping cream and 1 table spoon of salt. Stir and heat back to simmer. Then you are done. Serve over rice!