The main course for the Indian inspired meal that Michelle prepared for the South Arm Older Adults Kitchen is non other than the popular North American Indian dish, Butter Chicken.

This may not be traditional, but it is easy and delicious. It can be a time-saving dinner when the chicken is marinated overnight.

Michelle served the Butter Chicken with Cumin Basmati Rice.

Ingredients

Marinates

• 1/2 cup plain Greek yogurt
• 2 garlic cloves, crushed
• 1/8 teaspoon ground ginger
• 2 teaspoon ground cumin
• 2 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/8 teaspoon cayenne pepper (or more to taste)
• 1/8 teaspoon salt
• 3 to 4 medium chicken breast or equivalent in chicken thighs, cut into 3 cm pieces

To Cook

• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 teaspoons paprika
• 1 teaspoon turmeric
• 1/4 teaspoon salt
• 1/2 small can tomato paste, add more if desired (freeze any remaining in ziploc bag)
• 1/2 cup water, or more
• 1/2 cup whipping cream

Source: Michelle

Serves 4 to 6

Instructions

Place yogurt, garlic, ginger, cumin, coriander, garam masala and cayenne pepper in a dish or ziploc bag and mix well.Add chicken pieces and toss to coat. Refrigerate for at least 30 minutes or overnight.

Heat oil and butter in a heavy saucepan or large saute pan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until softened and just starting to brown.Add paprika, turmeric and salt and cook for 30 seconds.

Add marinated chicken and cook until nearly cooked through, about 5 minutes.

Add tomato paste and cook for another 2 to 3 minutes.

Add water and bring to a boil. Reduce heat to low and cook until chicken is tender and mixture has thickened slightly. Add a little more water if needed to achieve right consistency.

Stir in cream. Simmer for a further 5 minutes or until heated through. If you prefer to try a lower fat version, you can try adding less cream and more yogurt. Serve with rice.