INDIAN BUTTER CHICKEN ENJOY DAN:

   INDIAN BUTTER CHICKEN STYLE (MURGH MAKHANI) by CHEF DAN:

Serves 6

INGREDIENTS:

1/4-teaspoon cayenne pepper

1/4-teaspoon Each cinnamon, nutmeg, & cloves

2-teaspoons EACH garam masala, tandoori powder, & salt

1-tablespoon grated fresh ginger

3-cloves garlic, minced

1/2-teaspoon turmeric

1-(14.5 Oz) can dice tomatoes

1/2-cup plain yogurt

1-pound skinless, boneless chicken breast, cut into 2-inch cubes

1/4-cup butter

1-onion, chopped

2-red bell peppers, sliced

1-cup Coconut milk

DIRECTIONS:

1.   Mix the cayenne pepper & next 11 ingredients in a bowl.

2.   Stir in chicken into yogurt mixture.

3.   Let marinate for 1-hour or so.

4.   Melt the butter in a skillet over medium heat & when sizzling.

5.   Add bell pepper slices & onion, sauté 5- 7 minutes.

6.   Stirring occasionally.

7.   Add chicken & marinate to the skillet.

8.   Cook, stirring constantly for 5-7 minute, or until chicken is firm.

9.   Turn the heat to medium-high.

10 Pour in the coconut milk. Stirring constantly until mixture starts to boil.

11 Remove from heat & serve with Jasmine rice.

ENJOY DAN:                                         BEAT THIS FLU!!!!