Butter Chicken

In a bowl, add Chicken Breasts (1.5 lb), Plain Yogurt (1/2 cup), Ground Turmeric (1/2 tsp), Chili Powder (1 tsp), Salt (1/2 Tbsp), Ground Black Pepper (to taste), Fresh Ginger (1 Tbsp), and Garlic (4 cloves). Stir everything to combine. Cover it and place it in the fridge for three hours or overnight.

Once the time is up, melt Butter (3 Tbsp) over medium-high heat, in a pan with high sides. Brown chicken for few minutes, don't have to be cooked completely. Remove chicken to a plate.

Add Butter (3 Tbsp) and allow to melt. Add Onion (1) and cook until softened, three to five minutes. Add Garam Masala (1/2 Tbsp), Ground Cumin (1 tsp), Chili Powder (1 tsp) and Cayenne Pepper (1/2 tsp), cook for about thirty seconds.

Add Canned Tomato Purée (1 1/2 cups) stir and bring to a simmer. Add Water (1 cup) and mix together, return chicken to the pan, stir to coat it with the sauce. Lower heat to low, cover and cook for 15 to 20 minutes. Stir Heavy Cream (1 cup) until is well combined. Add Butter (2 Tbsp) with rice and naan. Yum!