Butter Chicken

Get a sturdy dutch oven. Heat Butter (2 Tbsp) and Olive Oil (1 dash) over medium-high heat.

Add the Chicken (2 lb) and brown until just cooked, then add Onion (1) and Garlic (6 cloves) . Let them soften for a couple of minutes.

Add Garam Masala (2 Tbsp) , Curry Powder (1 Tbsp) , Chili Powder (1/2 tsp) , Paprika (1/2 tsp) , and season with Salt (2 pinches) , and Ground Black Pepper (2 pinches) .

Finally, add the remaining Butter (3 Tbsp) , Tomato Sauce (2 cups) , Kemps Half & Half (2 cups) , Bay Leaves (2) , and Plain Greek Yogurt (1/2 cup) . Let it gently bubble and develop flavor for 15 minutes, stirring often.

In the meantime, in a small bowl stir together Water (1/2 cup) and Corn Starch (1 Tbsp) . Once the 15 minutes are up, pour the mixture into the saucepot and stir well. Let the sauce thicken and simmer for another 15 minutes.

In another pot, bring water to a boil and cook the Rice (to taste) following the package instructions.

Serve the butter chicken with s rice and Naans (to taste) .