Indian Butter Chicken

Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 8-10 Servings

Ingredients:

• 2 lbs. chicken breast, cubed
• 2 tsp. chili powder
• 1/2 tsp. turmeric
• salt and pepper, to taste
• 6 Tbsp. butter
• 1 large yellow onion, diced
• 3 tsp. Graham Marsala
• 1 tsp. cumin
• 1 tsp. cayenne pepper
• 1 Tbsp. grated ginger
• 3 cloves garlic
• 1 stick cinnamon
• 14 oz. tomato sauce
• 1 cup water
• 1 cup heavy cream
• rice, cilantro, lime, and naan bread for serving

Directions:
Stove top:

1. Add chicken, 1 tsp. chili powder, turmeric, salt and pepper to a pot over medium heat and cook until chicken is no longer pink. Stir in 2 Tbsp. butter and remove chicken.
2. Add 2 more Tbsp. more butter, onion, Graham Marsala, cumin, cayenne pepper, 1 tsp. chili powder, ginger, garlic, cinnamon, and more salt and pepper to the pot. Cook until onion is translucent.
3. Add tomato sauce, water, and heavy cream. Bring to a boil. 
4. Add chicken back in, reduce heat to a simmer, place a lid on and simmer 10-15 minutes.
5. Stir in 2 Tbsp. butter.
6. Serve over rice and garnish with lime and cilantro.

Slow-Cooker:

1. Combine all ingredients into a Ziploc bag and freeze until ready to cook. 
2. When ready to cook, spray slow cooker and place frozen meal inside. 
3. Cook on high for 3-4 hours or low for 6 hours.
4. Serve over rice and naan, top with lime and cilantro.

Pressure Cooker:

1. Combine all ingredients into a Ziploc bag and freeze until ready to cook. 
2. When ready to cook, spray pressure cooker and place frozen meal inside with 1 cup of water.
3. Seal and cook on meat setting for 20 minutes. Allow for natural release, about 5 minutes.
4. If sauce seems too runny, stir 3 Tbsp of corn starch in 3 Tbsp. water then add to the sauce. Place lid back on for 5 minute on the keep warm setting. 
5. Stir and serve over rice with naan, lime, and cilantro.