BUTTER CHICKEN

BUTTER CHICKEN 3/4 cup plain Greek yogurt 1 tablespoon lemon juice 1 1/2 tablespoons turmeric 1 tablespoon garam masala 1 tablespoon ground ginger 1 1/2 pounds boneless, skinless chicken thighs, cubed 4 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 tablespoons ground cumin 8 oz. tomato sauce or crushed tomatoes 1 cinnamon stick 1 tablespoon sugar 1 teaspoon salt 1 jalapeño, minced, optional 1/2 cup chicken broth 1 cup heavy cream 1/4 cup fresh cilantro Mix the yogurt, lemon juice, turmeric, garam masala, cumin and ginger. Whisk them together if you prefer, or mix them in your food processor for an extra smooth sauce. Cover the chicken with the yogurt mixture in a bowl. Seal the bowl with plastic wrap, and refrigerate it overnight. Heat the olive oil in a large skillet. Melt 1/2 stick butter on top of the oil. Dice the onion. Cook it in the butter mixture until it's translucent. Add the cumin and heat through. Add the tomato sauce, cinnamon stick, sugar and salt. For extra spice, seed and dice the jalapeño pepper, and add it to the skillet. Cook until heated through and until the pepper is soft. Add the chicken to the marinade. Cook on medium-high for three minutes, then turn the heat down to low. Add the chicken stock, and cook on low for 15-20 minutes, or until the chicken is cooked through. Pour cream into the pan and stir everything together, then serve over your favorite rice.