Penzey'S Butter Chicken

• 2 lbs chicken breast
• 1 Tb. ghee
• 1 medium onion, finely chopped
• 1/2 tsp grated ginger or 1/4 tsp powdered ginger
• 1 clove garlic minced
• 2-3 TBS chopped jalapenos
• 3/4 cup tomato puree
• 2 tsp sweet curry powder
• 2 tsp garam masala
• 2 tsp ground cumin
• 1/2 tsp chili powder
• 4 oz unsalted butter
• 6 oz plain yogurt
• 2 TBS fresh cilantro
• Vegetarian Version:
• 4 medium potatoes, cooked and cubed
• 1 1/2 to 2 cups, chickpeas

1. Preheat the oven to 350. Wash chicken and pat dry. Place on baking sheet and cook for 30 minutes or until tests done.
2. While chicken is baking prepare sauce. Melt Ghee in large pan over medium high heat. Add the onion and cook until golden brown. Add the ginger, garlic, and peppers and cook for one minute before adding the tomato puree. Add curry powder, garam masala, cumin, chili powder and cook for 2-3 minutes. Reduce the heat to low, add the butter, and cook, stirring constantly, until butter is melted. Remove from heat, add yogurt, and stir until well mixed. Cover and set aside.
3. Once chicken is done, cube or shred and place into a baking dish. Add the sauce and mix. Cover and bake at 350 for 15 minutes. Remove lid and bake for an additional 5 to 10 minutes. Sprinkle with cilantro, if desired.
4. Serve with Rice

chicken breast, ghee, onion, ginger, garlic, jalapenos, tomato puree, curry, garam masala, ground cumin, chili powder, butter, yogurt, cilantro, vegetarian, potatoes, chickpeas

Taken from www.epicurious.com/recipes/member/views/penzeys-butter-chicken-50184802 (may not work)