Creamy Butter Chicken

• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon turmeric powder
• 2 teaspoons Garam Masala
• 1/2 teaspoon chili powder pure
• 1 teaspoon ground cumin
• 1 tablespoon ginger fresh grated, or 1/4 tsp powdered ginger
• 2 garlic cloves crushed
• 3 chicken breasts cut into small pieces
• 3 tablespoons butter
• 8 ounces tomato sauce can of
• 1 tablespoon sugar
• 1 1/4 teaspoons salt
• 1 cup whipping cream

1. Add the marinade ingredients to a bowl. Mix in the chicken, cut into small pieces, until the chicken is completely covered. Cover and refrigerate overnight.
2. In a large frying pan, heat the butter over high heat until melted. Add in the marinated chicken and cook until the chicken is cooked through (the chicken will no longer be pink.
3. Add the tomato sauce, sugar and salt. Turn the heat down low and simmer the curry for 20 minutes. Add more salt as needed. Stir in the cream and remove from heat (if the curry gets to runny, add a couple of teaspoons of corn starch).
4. Serve with rice and naan bread.

plain yogurt, lemon juice, turmeric powder, garam masala, chili powder pure, ground cumin, ginger, garlic, chicken breasts, butter, tomato sauce, sugar, salt, whipping cream

Taken from www.yummly.com/recipe/Creamy-Butter-Chicken-1742708 (may not work)