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!!!