Butter Chicken
- 2 Tbsp Ghee or olive oil
- 1 onion
- 2 Tbsp chopped garlic
- 1 Tbsp chopped ginger
- 2 Tbsp tomato paste
- 1 Tbsp brown sugar
- 1 Tbsp cumin seeds
- 1 Tbsp garam masala
- 1 tsp red chile flakes
- 1 tsp turmeric
- 1 tsp salt
- 1 lb chicken, cubed
- 1/4 c yogurt
- 1/2 c water
Heat oil or ghee (ghee, or clarified butter, can be found at TJ’s) over medium high heat, add onion, garlic, and ginger and cook until soft and fragrant but don’t burn, about 4 minutes. Add tomato paste, brown sugar and all the spices. Cook 2 minutes until nicely toasted and then add cubed chicken and coat with spice mixture. Add yogurt and water. Cook stirring often until chicken is done, about 8 minutes. Serve with basmati rice and naan to soak up the sauce.
Sesame Green Beans 
Tomato Soup for One 
Kelsey’s Chicken Tortilla Soup 
Spanish Rice