Indian Butter Chicken

Description: NOTE: This is a work in progress. Yield: About 4 servings.

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Chicken Marinade

Qty	Unit	Ingredient
2	lbs	Chicken (cubed)
1	c.	Yogurt (or Buttermilk)
		Lemon Juice
1	Tbsp.	Garam Masala

Directions:

1. Combine all ingredients
2. Refrigerate for at least 8 hours

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Chicken Preparation

Qty	Unit	Ingredient
		Chicken
2	Tbsp.	Olive Oil
3	Tbsp.	Butter
2	cloves	Garlic (minced)
1	Tbsp.	Garam Masala
2	tsp.	Dried Fenugreek Leaves (Kasuri Methi)
2	tsp.	Ground Coriander
1/2	tsp.	Paprika
1/2	tsp.	Ground Cardamom
		Salt
		Pepper
15	oz.	Tomato Sauce
1/3	c.	Cream

Directions:

1. Pat chicken dry with paper towels to remove excess marinade
2. Heat olive oil in a large frying pan
3. Brown chicken in batches until cooked through
4. Remove chicken from pan, and melt butter
5. Return chicken to pan and add garlic and seasonings
6. Add tomato sauce and simmer with chicken for 15 minutes
7. Add cream, heat through, and serve