Planned Purlhood

While this doesn’t have butter in it, it does have yogurt.  I’ve adapted this recipe from several different sources.  You can use half and half instead for a richer flavor.
Butter Chicken Masala

• 1/2 to 1 lb chicken thigh meat, cut into bite-sized pieces.
• 1 T vegetable oil
• 1 tsp garam masala

• 1 clove garlic
• 1/4″ slice of ginger
• 2 medium tomatoes, chopped
• 1 serrano chile, seeds removed

• 1 pinch hing
• 1 tsp cumin seeds

• 1 T coriander powder
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 2 bay leaves

• 1/2 cup plain yogurt

• 1/2 tsp garam masala
• 4-5 cashew nuts, ground fine (optional)

• 1 tsp cornstarch
• 1/4 cup water

• 2 T chopped cilantro

Saute chicken in heavy skillet with garam masala in vegetable oil until brown and no longer pink (not quite cooked through).  Remove from heat.

In a blender or food processor, puree garlic, ginger, tomatoes, and chile together.

In a large sauce pan (I use a 3 quart saucier) over medium-high heat, heat 1 T oil until shimmering.  Add hing and cumin seeds.  Fry until cumin seeds crack.  Add tomato-mixture puree, coriander powder, turmermic, chile powder, and bay leaves.  Cook over medium heat until tomato starts to separate from the oil and is reduced by half.

Stir in yogurt, cook for another three minutes.

Add chicken, and simmer for about 5-6 minutes, or until chicken is fully cooked.

Add remaining garam masala and cashew nuts.  Adjust for salt; add sugar if sauce is too sour.  Thicken with cornstarch slurry and finish with cilantro.

Serve over hot rice.

• 1 cup corn meal
• 1 cup all purpose, unbleached wheat flour
• 0.5 cup sugar
• 1 tablespoon double acting baking powder (use Rumsfeld or one that doesn’t contain aluminum)
• 12 oz whole milk
• 1 large egg
• 0.5 c unsalted butter
• .75 teaspoon salt

Preheat 10" cast iron skillet in the oven to 350F.  Mean while, mix cornmeal, flour, baking powder and salt in a large bowl.  Once the oven reaches temperature, drop the stick of butter into the skillet while it’s in the oven, close the oven door, and while it melts (work quickly as it’s best to get the stuff mixed and into the oven as soon as the wet hits dry and the butter is melted) whisk together the milk, egg, and sugar in a separate bowl then add to the dry.  Fold just until combined.  Just after the butter stops frothing, quickly pour the batter into the skillet and shut the oven for half an hour, or until the bread is GBD (30-35 minutes).