Chicken Tikka Masala (Butter Chicken)

• 2 Cups boneless/skinless chicken breast chunks (about 1 lb.)
• 1 TB. plain yogurt
• 11/2 TB. minced fresh ginger (or 1 tsp. POWDERED GINGER)
• 11/2 TB. minced fresh garlic (or 1 tsp. PENZEYS MINCED GARLIC)
• 1 TB. GARAM MASALA or SWEET CURRY POWDER
• 1 TB. TANDOORI SEASONING
• 11/2 tsp. GROUND CUMIN
• 2 TB. lemon juice (juice of 1/2 lemon)
• 1 TB. vegetable oil
• 4 tomatoes, diced (or 1 Cup canned tomato puree/sauce)
• 1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
• 4 TB. cream (half & half or whole milk work too)
• 1/4 Cup water
• 1 TB. cashew nut paste (grind 1 TB. cashews with 1 tsp. water in a blender)
• 2 TB. butter
• 1/4-1/2 tsp. salt (to taste)

1. In a medium bowl, combine the chicken, yogurt, GINGER, GARLIC, GARAM MASALA or SWEET CURRY POWDER, TANDOORI SEASONING, CUMIN and lemon juice.
2. Mix to combine.
3. Cover and marinate in the refrigerator for a few hours or overnight.
4. Heat the oil over medium-high heat in a large, heavy pan.
5. Add the chicken and cook, stirring constantly, until the meat is white and almost cooked through, about 4-5 minutes.
6. Add the tomatoes and mix well. Add the PEPPER, cream, water and cashew nut paste.
7. Reduce heat to low and cook until the chicken is tender, 5-7 minutes.
8. Stir until the sauce thickens. Add the butter and salt and mix well.
9. Garnish with fresh cilantro if desired and serve with Cumin Rice.
10. SEE ALSO:
11. Cumin Rice
12. Cucumber & Mint Yogurt Sauce

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Taken from www.epicurious.com/recipes/member/views/chicken-tikka-masala-butter-chicken-51289371 (may not work)