Butter Chicken

 Ingredients:

For the Chicken Marinade:

• 2 chicken breasts cut into bite-size pieces
• 1/2 cup plain yogurt, greek or regular
• 1-1/2 TBSP Garlic
• 1 TBSP ginger
• 2 tsp Garam Marsala
• 1 tsp Tumeric
• 1 tsp Cumin
• 1 tsp Chili Powder

In a bowl, combine yogurt and all the spices together. Add chicken pieces and stir till it's all covered.  Let marinate overnight!

For the Sauce:

• 1 Tbsp Olive Oil
• 2 Tbsp Butter, separated
• 1/2 cup onion chopped finely
• 2 Tbsp Ginger
• 2 Tbsp Garlic
• 2 tsp Garam Marsala
• 1 tsp Chili Powder
• 2 tsp Cumin
• 1/2 tsp ground Cayenne Pepper
• 2 Tbsp Tomato Paste
• 16 oz Tomato Sauce
• 2 Tbsp sugar
• 2 Cups Half and Half Cream
• 2 Tbsp Butter

1. Heat oil and 1 Tbsp butter in a  large skillet over medium-high heat.  When sizzling, add chicken pieces in batches so you are making sure not to crowd the pan.  Fry until browned for only 2 minutes on each side.  Set aside and keep warm in a low-temperature oven.  
2. Add another Tablespoon of butter to the same pan.  Fry the onion until they start to sweat (about 4 minutes ) while scraping up any browned bits stuck on the bottom of the pan.
3. Add garlic and ginger and saute for 1 minute until fragrant, then add Garam Marsala, Chili Powder, Cumin, and Ground Cayenne Pepper.  Let cook for about 20 seconds until fragrant, while stirring occasionally.
4. Add Tomato Sauce, Sugar, and Half and Half. 
5. Add Chicken with the juices back into the pan.
6. Let simmer for about 10-15 minutes, stirring occasionally until the sauce thickens and becomes a deep brown-red color.  Add 2 Tbsp butter at the end and let simmer for another 5-10 minutes. 
7. Enjoy!!!

Cinnamon Butter

This recipe tastes almost like the stuff at Texas Roadhouse.  You can adjust the cinnamon to your liking.  

• 1 stick butter, softened
• 1/4 cup powdered sugar
• 1/4 cup honey
• 1 tsp cinnamon

1. Place all of the ingredients in a mixing bowl; beat with an electric mixer until combined and smooth.
2. Scrape down the sides of the bowl with a spatula and beat again until perfectly light and fluffy.

Copycat Texas Roadhouse Rolls

 I have tried numerous recipes for these rolls and really believe this is the best one.

• 1 ¼ cup Milk
• 1 teaspoon salt
• 3 Tablespoons melted butter
• 1 large Egg, at room temperature
• ¼ cup Honey
• 4 cups of all-purpose Flour, or Bread Flour
• 2 ¼ teaspoon Active Dry Yeast, or 1 packet

1. Bring the milk to a near boil. Remove it from heat when you see it begin to steam and small bubbles form on the side of the pan. Let it reduce to lukewarm, between 80-90 degrees.
2. Mix the milk, yeast, and honey in a small bowl until well combined. Let it sit for 5 minutes.
3. In a large bowl, mix 3 tablespoons of the butter, the milk mixture, the room temperature egg, and 2 cups of flour. Mix slowly until smooth. Gradually add the remaining 2 cups of flour and mix until a dough has formed.
4. Add salt, and mix/knead for 8 minutes. Then drop the dough onto a floured surface and knead for a few more minutes.
5. Spray a large bowl with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.
6. Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
7. Cut into 24 squares of even size and place on 2 lightly greased cookie sheets. Cover them and let them rise for 30-40 minutes until doubled in size.
8. Preheat the oven to 350 degrees and bake for 12-15 minutes, or until the top is a light golden brown.
9. Melt 1 Tablespoon of butter and brush the top of the rolls.
10. Serve with Copycat Texas Roadhouse Butter.