Simple Butter Chicken

Directions

1. In a large combine yogurt, lemon juice, turmeric, garam masala and cumin.  Whisk until throughly mixed together.

2. Add the chicken to the marinade making sure the chicken is coated completely.  Cover the bowl and refrigerate for 1-24 hours.

3. Over medium heat, melt the butter in a large pan until it starts to foam.

4. Add to the butter the onions and cook for 3-4 minutes until translucent (stir frequently)

5. Add the garlic, ginger and cumin seeds and continue cooking over medium heat until onions start to turn brown.

6. Add the cinnamon stick, jalapeño, tomatoes and salt and keep cooking for about 10 minutes (or until jalapeños start to get soft)

7. Add the chicken and all of the marinade to the pan with all the other ingredients and cook for about 5 minutes.

8. Add the chicken stock, bring everything to a boil, then reduce heat to low and let simmer (uncovered) for about 30 minutes.

9. Add the cream and tomato paste, stir thoroughly and continue simmering for another 10-15 minutes.

10. Add the almonds and cook for 5 more minutes.

11. Serve over rice and garnish with green onion or cilantro.

12. Enjoy!