Quick Butter Chicken  (adapted from Half Baked Harvest )

serves 4

4 boneless skinless chicken breasts, cut into bite sized pieces 

1/2 cup plain nonfat Greek yogurt

6 cloves minced garlic 

2 tablespoons fresh grated ginger

4 teaspoons garam masala

2 teaspoons cumin

1 teaspoon turmeric

1 teaspoons cayenne pepper

2 teaspoons salt 

2 tablespoons extra virgin olive oil

1 large yellow onion, chopped

1 teaspoon crushed red pepper flakes (optional)

1- 6 ounce can tomato paste

1 cup water 

1 cup cream

1 tablespoon butter 

chopped cilantro, rice, and naan for serving

In a large ziploc bag combine yogurt, 3 cloves minced garlic, 1 tablespoon ginger, 2 teaspoons garam masala, 1 teaspoon cumin, ½ teaspoon turmeric, 1 teaspoon cayenne pepper, and 1 teaspoon salt.  Add chicken to the bag and mush it all together. Let chicken marinate in the refrigerator for 10 minutes to 8 hours. 

In a large skillet, heat olive oil over high heat.  Add the chicken and cook until browned and cooked through, about 2-3 minutes. Remove chicken from the pan and set aside. 

To the skillet, add the onion and cook until softened, about 5 minutes.  Add 3 cloves garlic, 1 tablespoon ginger, 2 teaspoons garam masala, 1 teaspoon cumin, ½ teaspoon turmeric, 1 teaspoon cayenne pepper, and red chili flakes (optional).  Add the tomato paste, stir well, and cook for 3-4 minutes.  

Reduce the heat to low and add 1 cup water and 1 cup cream. Bring the sauce to a simmer and add 1 tablespoon butter. Add the chicken back to the pan and simmer until sauce thickens.  Serve with cilantro, rice, and naan.