Indian Butter Chicken - adapted from Mel’s Kitchen Cafe

2-3 chicken breasts, cut into bite-sized pieces

salt and pepper

1 TBSP olive oil

1 small onion, chopped

1 TBSP ginger, chopped

2 teas minced garlic

2 teas garam masala

1 teas curry powder

1 teas chili powder

1/2 teas ground coriander

1 can (6oz) tomato paste

2 cups chicken broth

1/2 cup half and half or cream

3 TBSP butter, cut into chunks

cilantro for sprinkling over each serving

Sprinkle the cut-up chicken with salt and pepper; set aside. In a skillet or pot, heat the olive oil.

Add the onion, ginger, and garlic. Cook and stir until the onion is translucent.

Stir in the spices. Here's a helpful tip if you have to add a few spices at once. Measure all of them out and place them in a small bowl together. This will save you some time and hassle, especially if you're trying to stir what's in the pot! Keep stirring for about a minute. You want everything in the pot coated with the spices.

Remove from the heat and scrape the mixture into a blender. Add the tomato paste and chicken broth. Blend until the mixture is smooth. Pour back into the pot and add the half and half or cream. Bring to a gentle simmer.

Add the chicken pieces and cook for about 15 minutes, or until the chicken is cooked through. You probably want to fish out a piece and cut through it to be sure. When it's cooked, add the butter and stir until it's completely melted.

Serve over rice and garnish with some chopped cilantro.