Butter Chicken

• 3 cloves Garlic, Minced
• 1 Tablespoon Freshly Minced Ginger Root
• 2 Tablespoons Garam Masala
• 1 Tablespoon Ground Turmeric
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Extra Virgin Olive Oil
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 4 Tablespoons Butter, Divided
• 1 whole Medium Yellow Onion, Finely Chopped
• 15 whole Almonds, Toasted And Blitzed In A Food Processor Until It Becomes A Fine Powder (almost Buttery)
• 1 can (14.5 Oz. Size) Tomato Sauce
• 1/2 cups Plain Greek Yogurt
• 1/2 cups Half-and-half
• 4 whole Chicken Breasts, Cut Into Bite-sized Pieces
• 2 cups Jasmine Or Basmati Rice, To Serve
• 1/4 cups Fresh Cilantro For Garnish

1. Using a mortar and pestle, grind the garlic, ginger, garam masala, turmeric, cayenne, oil and a pinch of salt and pepper into a paste.
2. Set aside.
3. Melt 2 tablespoons butter in a large sauce pan.
4. Once it starts to bubble, add the diced onion and saute 4 minutes.
5. Add the paste and ground almonds.
6. Toss to coat and bloom 1 minute.
7. Add the tomato sauce, yogurt and half-and-half.
8. Stir to combine and bring to a simmer.
9. Add the chicken and the remaining 2 tablespoons butter.
10. Simmer on low for 30 minutes.
11. Serve butter chicken over rice and garnish with cilantro.
12. Your mouth and stomach are so happy right now.

garlic, ginger root, garam masala, ground turmeric, cayenne pepper, olive oil, salt, butter, yellow onion, almonds, tomato sauce, greek yogurt, chicken breasts, jasmine, fresh cilantro

Taken from tastykitchen.com/recipes/main-courses/butter-chicken-6/ (may not work)