Butter Chicken
  • 6 skinless boneless chicken breasts cut into 1-inch pieces
  • 2 cups plain yogurt
  • 2 teaspoons salt 
  • 3 teaspoons ginger paste*
  • 3 teaspoons garlic paste*
  • 3 teaspoons tandoori masala (or more, according to taste)
  • 1 teaspoon finely ground black pepper powder
  • 1 teaspoon chili powder (or more, if you like the heat)

*Purchase these ingredients in tubes found in your grocer's produce section

Mix all ingredients together and marinate for at least two hours or overnight. In a stockpot, cook chicken in broth or water with all of marinade until cooked through over medium heat. Pour gravy (recipe below) into pot of the cooked chicken and add 2 more tablespoons of the methi leaves. Stir and serve over plain basmati rice with Naan bread for dipping. Prepares 4-5 servings. 

  • 5 tablespoons butter
  • 14 ounces pureed tomatoes
  • 1/2 teaspoon salt
  • 2 tablespoons methi leaves (or more)
  • 1 pint cream of half and half
  • 1/2 cup ground cashews or almonds
  • Siracha chili sauce, to taste

In skillet, melt butter over medium heat. Add nut powder and lightly brown then add tomato puree, chili sauce, salt and methi leaves. Add cream of half-and-half to thin to desired consistency and heat through.