Butter Chicken

Ingredient	Qty.	unit	Process
lemon juice	2	tbsp.	Marinade - Combine all ingredients in bowl
garam masala	2	tsp.
cumin	1	tbsp.
plain yogurt	1	cup
chicken - whole	1	each	– Cut into pieces. – Place chicken and marinade in ziplock bag. – Refrigerate overnight.
olive oil	1	tbsp.	– Remove chicken from marinade allowing excess to drip off. – Brown chicken in olive oil until browned on both sides, about 6 minutes. – Remove from pan and set aside.
onion	1	each	– Dice
butter	3	tbsp.	– Melt butter over medium heat, cook onions until tender.
ginger grated	1	tbsp.	– Add spices and cook 1 minute or until fragrant.
garlic minced	5	each
cumin	1	tsp.
garam masala	1	tsp.
coriander	1/2	tsp.
chili powder	1/2	tsp.
turmeric	1	tsp.
cinnamon stick	3/4	each
kosher salt	1/4	tsp.
chicken broth	1	cup	– Add chicken stock, browned chicken, crushed tomatoes and sugar. – Simmer for 15 minutes.
crushed tomatoes	14	oz.
sugar	1	tsp.
heavy cream	1	cup	– Add cream and cook an additional 5-10 minutes.
cilantro leaves	1	cup	– Remove cinnamon stick. – Top with cilantro leaves and serve.

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