Butter Chicken

As promised, a bit of a treat to celebrate Canada Day. Okay, butter chicken isn't exactly a traditional Canadian dish, but this is (in my opinion) a pretty yummy dish anyway. If you so desire, you can serve it over rice, or riced cauliflower, but I just like a big bowl of this as-is.

Ingredients

• 2 Tbsp butter
• 1 onion, thinly sliced
• 1/2 tsp cinnamon
• 2 tsp garam masala
• 2 cloves garlic, crushed
• 1" piece of ginger root (2.5 cm), peeled and grated
• 1-1/2 tsp paprika
• 1 Tbsp chili powder
• 4 chicken breasts, chopped into bite-sized pieces
• 1 Tbsp almond butter
• 1 can tomato sauce (or 1 can of tomatoes and 1 can tomato paste)
• 1/2 cup yogurt
• 1/2 cup 10% cream
  

Instructions

1. Melt butter in a large pot, then add the onion and cinnamon.
2. When the onion is cooked (translucent/waxy), add the remaining spices, garlic, and ginger root.
3. After about 2 minutes, add the chicken breast pieces and the almond butter.
4. Once the chicken is no longer pink, add the remaining ingredients, and simmer until thickened, approximately 20-30 minutes.