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BUTTER CHICKEN 
1 or 2 onions
2 whole or 1 medium can tomatoes, ripe
1 tsp. ginger paste (or to taste)
1/2 tbsp. garlic paste (or to taste)
1 8 oz. container plain yogurt
salt and pepper
1/3 tsp. red chili powder (or to taste)
1/4 tsp. allspice (or to taste)
1/2 tsp. coriander powder (or to taste)
2 tbsp. soybean oil
1-2 lbs. boneless chicken breasts (or as required)
1/2 stick butter
1/2 cup cream
fresh coriander

All ingredient quantities are suggestions only. Use as much or as little as you require to suit your tastes, and to fit the appetites of those you are serving. Adjust accordingly, and feel free to experiment and create your own version.

Marinade the chicken with a combination of oil, yogurt, chili powder, and allspice. Set aside in refrigerator for several hours.

In a grinder or food processor, combine onion, tomatoes, ginger and garlic paste (You may substitute fresh garlic and peeled fresh ginger).

Heat oil in a pan add this mixture to the hot oil. Saute until oil separates. Add chili powder, allspice, coriander powder, and mix well. Add the chicken pieces and cook until they are semi done. Cover and simmer over medium-low heat for a few minutes.

Remove from heat and pour in cream. Stir. Garnish with butter and fresh coriander.

Submitted by: Suchi Malhotra
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