Butter Chicken

Ingredients for Marinade:

• 1 ½ Cups plain low-fat yogurt
• 1 Tbsp Fresh lemon juice
• 2 tsp Ginger root, minced
• 2 tsp Nashville Spice Company’s Kosher Salt
• 1 tsp Sugar
• 4 tsp Nashville Spice Company’s Butter Chicken Seasoning

Ingredients for Chicken:

• 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 Tbsp Ghee
• 1 Vidalia onion, diced small
• 2 tsp Ginger root, minced
• 2 tsp Garlic, minced
• 1 14oz. Can of tomato puree, or plain tomato sauce
• 1 Black Cardamom Pod
• 3 Tbsp butter, unsalted and chilled
• ⅓ Cup 2% milk
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, combine yogurt, lemon juice, ginger root, kosher salt, sugar, Butter Chicken Seasoning and mix well. Add chicken and mix well to coat. Cover and refrigerate 2 hours or overnight.
2. In a Dutch oven heated to medium high, add ghee. Add onions and cook about 5 minutes or until softened. Add garlic and ginger and cook for another 2 minutes. Add the chicken and marinade and bring to a simmer. Simmer until the chicken is cooked on the outside and the juices are released. Add the tomato puree, and black cardamom black and mix well.
3. Return to a simmer, cover and cook for 25 minutes. Remove cardamom pod and remove from heat. Stir in the 2% milk and 3 Tbsp of butter.
4. Serve with brown basmati rice, freshly made naan, and garnish with cilantro.