"Quick" Butter Chicken

 Ingredients:

• 1.5 lbs chicken breast cubed
• 2 tablespoons garam masala
• 3 teaspoons fresh ginger grated
• 3 teaspoons minced garlic
• 4 oz whole milk plain Greek yogurt
• 1 tablespoon coconut oil

Sauce:

• 2 tablespoons ghee or butter
• 1 onion
• 2 teaspoons fresh ginger grated
• 2 teaspoons minced garlic
• 
  
• 14.5 oz can crushed tomatoes
• 1 tablespoon ground coriander
• ½ tablespoon garam masala
• 2 teaspoons cumin
• 1 teaspoon chili powder
• ½ cup heavy cream
• Salt to taste

Optional for serving:

• minced cilantro
• cauliflower rice
• sliced fresh jalapeños

Instructions

1. Cut chicken into 2-inch pieces and place in a large bowl with 2 tablespoons garam masala, 1 teaspoon grated ginger, and 1 teaspoon minced garlic. Add in the yogurt, stir to combine. Transfer to the refrigerator and chill at least 30 minutes.
2. For the sauce, place the onion, ginger, garlic, crushed tomatoes and spices in a blender, and blend until smooth. Set aside.
3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Place the chicken along with the marinade in the skillet, browning 3 to 4 minutes per side. Once browned, pour in the sauce cook and 5 to 6 minutes longer.
4. Stir in the heavy cream and ghee, continue to cook another minute. Taste for salt and add additional if needed. Top with cilantro and serve with cauliflower rice if desired.