Butter Chicken Curry

Chicken:

3 Chicken Breasts cubed

1 tbs minced garlic

1 2 tsp ginger paste

1 tsp salt

1 tsp ground cumin

1 tbs ground coriander

2 tsp turmeric

1 tsp curry powder

1 tsp paprika

1/4 cup yogurt

Sauce:

1 tbs vegetable oil

3 tbs butter

1/2 tsp cinnamon

1 bay leaf

1 onion

2 tbs minced garlic

1 tbs ginger paste

1 tsp coriander

1 tsp chili powder

1 tsp turmeric

2 tsp salt

1 tsp curry powder

1 15oz can of diced tomatoes in the juice.

3/4 cup heavy cream

Directions:

1. In a bowl, combine the spices listed under the chicken section and the yogurt. mix well.

2. Add chicken to the spice blend and refrigerate for at least an hour.

3. In a large skillet on medium heat, add the oil listed under the sauce. Add the chicken to the pan.

4. Cook chicken till it's almost cooked through and remove from heat.

5. To the same pan, add butter, bay leaf and onion. Cook until the onion changes color.

6. Add the tomatoes, garlic, ginger and spices listed in the sauce section.

7. Cook for another 5 minutes until onions are soft.

8. Blend the mixture until smooth and return to the pan.

9. Add chicken back into the pan and finish cooking.

10. Mix the heavy cream into the sauce, Serve over rice or with naan and enjoy!