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Easy Velvet Butter Chicken

List of Ingredients





2 chicken breasts, skinned and deboned, cut into 1 inch cubes.
1 cup plain yogurt (or enough to cover chicken)
2 Tablespoons paprika
1 clove garlic, minced
1/2 Tablespoon fresh ginger, chopped
1 green chili seeded and minced, or a dash or red pepper
1 teaspoon cumin.
2 to 3 Tablespoons sweet butter
1 teaspoon garam masala
14 ounces tomato puree
1 teaspoon garam masala
1/2 teaspoon ground roasted cumin seeds
2 Tablespoons fresh coriander leaves (cilantro) chopped



Recipe



Combine plain yogurt, paprika, garlic, ginger, green chili and cumin.
Marinate the chicken in the yogurt mixture a up to eight hours in the fridge. Over med-high heat, melt sweet butter in a pan; season with 1 t. of garam masala. With a slotted spoon, remove the chicken pieces from the marinade (discarding the leftover yogurt mixture) and add to pan. When chicken is cooked, reduce heat and add tomato puree, 1 t. more of garam masala, and cumin seeds. Heat thoroughly and add coriander leaves (cilantro). Serve.