Recipes For 2009

Butter Chicken

• 2 boneless chicken breasts, cut into cubes

• 2 tbsps vegetable oil
• 2 tbsps butter
• 1 onion, finely chopped
• 1/4 tsp cinnamon
• 1 tsp crushed garlic
• 1 tsp crushed ginger
• 8 oz can of whole, peeled tomatoes
• 1 tbsp tomato paste
• 1 tbsp plain yogurt
• 1/2 tsp ground tumeric
• 1 tsp chili powder
• 2 thsps ground almonds
• 2 tbsps chopped fresh spinach or cilantro
• salt and pepper

Add oil to fry pan and cook chicken until lightly browned. Remove from pan.

Add butter, onion and cinnamon. Combine well.

Add all of the rest of the ingredients except the spinach or cilantro.

Bring to a boil, turn down and simmer about 5 minutes.

Add the chicken back to the pan and simmer 5 minutes more.

Stir in the spinach or cilantro and season with salt and pepper

Serve hot over rice.