Butter Chicken - Ashley Anwiler

Ingredients:

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
Kosher salt to taste
1/4 teaspoon ground black pepper
1 tablespoon garam masala
1 teaspoon turmeric

1 teaspoon cumin
1 teaspoon paprika

1 cup Greek yogurt

1 lemon

2 tablespoons butter, unsalted
1 yellow onion, chopped
2 cloves garlic, finely chopped
1 teaspoon freshly grated ginger

1/2 seeded jalapeno chopped
1 cup frozen peas
1 15 ounce can crushed tomatoes

1/2 teaspoon cinnamon

1 cup chicken stock
1 5 ounce can evaporated milk

1.5 teaspoons tomato paste
Chopped fresh cilantro, for topping

Serve with jasmine rice or na'an

Instructions:

1. Marinate Chicken: (15 min-1 day) Season the chicken cubes all over with salt and ground black pepper. Combine the garam masala, turmeric, cumin and paprika in a large bowl. Add the chicken and toss to coat. Add yogurt and juice of the lemon.
2. Heat the butter in a large skillet until bubbly
3. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes
4. Add the garlic and ginger and cook, stirring, 1 minute
5. Add jalapeno and cook for 1-2 minutes
6. Add the crushed tomatoes, cinnamon and salt to taste and simmer for 5 minutes
7. Add the chicken mixture and simmer for 5 minutes
8. Add chicken stock and simmer for 5 minutes
9. Add frozen peas and simmer for 15-30 min
10. Stir in the evaporated milk and tomato paste and heat through. 
11. Serve the chicken mixture topped with fresh cilantro, if desired.