Stephan DeGraw

Chicken Butter Makani

with Rice

Yogurt Drink

Curry

1 Tbsp. peanut oil

1 shallot, shopped

1/4 onion, chopped

2 Tbsp.  butter

2 tsp. lemon juice

1 Tbsp. ginger garlic paste

1 tsp. + 1 tsp. garam masala

1 tsp. chili powder

1 bay leaf

1 tsp. ground cumin

1/4 cup plain yogurt

1 cup half and half

1 cup tomato puree

1/4 tsp + 1 pinch cayenne pepper

salt and pepper

1 lb.  boneless chicken

1 Tbsp. corn starch

Heat 1 Tbsp. oil in large saucepan over medium heat.  Saute onion and shallot until soft and translucent.  Stir in butter, lemon juice, ginger-garlic paste, 1 tsp. garam masala, chili powder, cumin and baby leaf.  Cook while stirring for 1 minute.  Add tomato puree and cook for 2 minutes, stirring frequently.  Stir in half and half and yogurt.  Reduce heat to low and simmer for 10 minutes, stirring frequently.  Season with salt and pepper.  Set aside. 

Heat 1 Tbsp. oil in large skillet over medium heat.  Cook chicken until lightly browned. l Reduce heat and season with 1 tsp. of garam masala and cayenne.  Stir in a few spoonfuls of sauce and simmer until liquid has reduced and chicken is no longer pink.l  Stir chicken into sauce.

Mix together corn starch and water, then stir into the sauce.  Cook 5-10 minutes or until thickened.

Honey Yogurt Drink

1/2 cup flavored yogurt

1 cup frozen fruit

2 Tbsp. honey

2 cups milk

Place all ingredients in a blender and blend until smooth.