Healthier Butter Chicken

• 2 Tablespoons Olive Oil
• 1 pound Boneless Skinless Chicken Breasts, Cut Into Bite Size Pieces
• 1/2 whole Onion, Chopped
• 4 cloves Garlic, Minced
• 1 Tablespoon Minced Ginger
• 6 Tablespoons Tomato Paste
• 12 ounces, fluid Coconut Milk
• 1- 1/2 teaspoon Red Curry Paste
• 2 teaspoons Curry Powder
• 1 Tablespoon Garam Masala
• 1 teaspoon Turmeric
• 1 teaspoon Cayenne Pepper
• 1 Tablespoon Greek Yogurt (or More If Desired)

1. Heat half of the olive oil in a large skillet over medium high heat.
2. When the oil is hot add the chicken to the skillet.
3. Cook for 3-4 minutes on each side, or until the chicken is opaque and cooked all the way through.
4. Remove the chicken from the pan and set aside.
5. Heat the remaining olive oil in the same skillet, reducing heat the medium.
6. When the oil is warm add the onion, garlic and ginger.
7. Cook until soft (about 3-5 minutes), stirring frequently to keep the garlic from burning.
8. Add the tomato paste and coconut milk to the pan and stir to combine.
9. If at any point the mixture is boiling or bubbling turn the heat down to low.
10. Next stir in the curry paste, curry powder, garam masala, turmeric and cayenne pepper.
11. When the mixture is combined, add the Greek yogurt.
12. If youd like a thinner sauce than what results stir in more Greek yogurt.
13. Stir the chicken back into the pan, heat through and serve with rice and/or naan bread.

olive oil, chicken breasts, onion, garlic, ginger, tomato paste, fluid coconut milk, red curry, curry, garam masala, turmeric, cayenne pepper, greek yogurt

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