Indian Butter Chicken

It is easy to double or quadruple this recipe and then freeze it. 

Ingredients and directions: 

Heat 1 tablespoon oil in a large saucepan over medium high heat.

Add:
1 tablespoon oil
1 white onion, chopped
and saute until soft and translucent.

Stir in:
2 tablespoons butter
2 teaspoons lemon juice
1 tsp minced garlic
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
4″ of graded ginger root

Cook, stirring, for one minute.
Then add:
1 cup tomato sauce (use some fresh tomatoes if you have them)

Cook for 2 minutes, stirring frequently. Then add:

1/4 cup greek yogurt (or whole yoghurt)
1 cup half-and-half (or whatever milk or cream you have)

Reduce heat to low, and simmer for 10 minutes, stirring frequently. 

Season with a few pinches of salt and pepper.

Remove from heat and set aside.

Meanwhile, chop up one pound of chicken into bite-size pieces.

Heat 1 tablespoon oil in a large heavy skillet over medium heat.
Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with
1 teaspoon garam masala
1 pinch cayenne pepper

Stir cooked chicken into sauce.

Mix together
1 tablespoon cornstarch

1/4 cup water
then stir into the sauce.

Cook for 5 to 10 minutes, or until thickened.
Serve with basmati rice and naan.