Ingredients:
FOR THE CHICKEN MARINADE
- 2 pounds boneless chicken thighs chopped into bite sized pieces (chicken breast is good, too)
- 2 tablespoons grated garlic
- 1 tablespoon grated fresh ginger
- 1 teaspoon garam masala
- 1 teaspoon red chili powder Kashmeri chili powder is traditional, but paprika is good
- 1 teaspoon turmeric
- ½ teaspoon cumin
- Salt and pepper to taste
- ½ cup plain yogurt
- 1 tablespoon lemon juice
FOR THE BUTTER CHICKEN
- 2 tablespoons olive oil (or use butter)
- 1 medium onion chopped
- 1 red pepper chopped (I used a long red cayenne, but use your favorite)
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon red chili powder
- Salt and pepper to taste
- 1 tablespoon spicy red chili flakes optional
- 14 ounces diced tomatoes fresh or canned, or use tomato sauce
- 1 cup heavy cream or use ½ cup milk and ½ cup cream for a lighter version
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