INDIAN BUTTER CHICKEN

INGREDIENTS

·         1 C. GREEK YOGURT

·         JUICE OF 1/2 A LEMON

·         1 TSP. TURMERIC

·         2 TSP. GARAM MASALA, DIVIDED

·         1 TSP. CUMIN

·         1 1/2 LB. CHICKEN BREAST, CUT INTO 1" PIECES

·         6 TBSP. BUTTER, DIVIDED

·         1 LARGE ONION, SLICED

·         2 JALAPEÑOS, MINCED

·         1 CINNAMON STICK

·         3 CLOVES GARLIC, MINCED

·         1 TBSP. FRESHLY GRATED GINGER

·         1 TSP. PAPRIKA

·         1 28-OZ. CAN DICED TOMATOES

·         1/2 C. HEAVY CREAM

·         CILANTRO, FOR GARNISH

·         BASMATI RICE, COOKED. FOR SERVING

·         NAAN, FOR SERVING

DIRECTIONS

1.   IN A LARGE BOWL, WHISK TOGETHER YOGURT, LEMON, TURMERIC, 1 TEASPOON GARAM MASALA, AND CUMIN. TOSS CHICKEN IN MIXTURE AND LET MARINATE FOR 15 MINUTES.

2.   IN A LARGE DUTCH OVEN (OR WIDE POT) OVER MEDIUM HIGH HEAT, MELT 2 TABLESPOONS BUTTER. WORKING IN BATCHES, ADD THE CHICKEN AND COOK UNTIL GOLDEN ALL OVER, ABOUT 2 MINUTES PER SIDE. REMOVE AND SET ASIDE CHICKEN.

3.   REDUCE HEAT TO MEDIUM AND MELT ANOTHER 2 TABLESPOONS BUTTER. ADD THE ONIONS, JALAPEÑOS, AND CINNAMON STICK. COOK UNTIL THE ONION AND THE JALAPEÑOS ARE TENDER, ABOUT 8 MINUTES. STIR IN THE GARLIC, GINGER, REMAINING TEASPOON GARAM MASALA, AND PAPRIKA AND COOK UNTIL FRAGRANT, ABOUT 1 MINUTE.

4.   ADD THE TOMATOES AND BRING MIXTURE TO A SIMMER. ADD THE CHICKEN AND TOSS TO COAT IN THE SAUCE. LET SIMMER UNTIL THE CHICKEN IS COOKED THROUGH, ABOUT 8 MINUTES.

5.   ADD THE CREAM AND THE REMAINING 2 TABLESPOONS BUTTER AND STIR UNTIL THE BUTTER HAS MELTED.

SERVE WARM OVER RICE WITH NAAN