Amy's Recipes

Add to sauce pan:

oil
1 onion, chopped

Saute until translucent. Add:

4 T butter (1/2 cube)
Juice of a lemon
4 cloves garlic
1.5 inch fresh ginger, finely chopped
3 t garam masala
2 t chili powder
3 t cumin
3 bay leaves

Cook, stirring, for 1 minute. Add:

2 cans blended diced tomatos

Cook, stirring, for 2 minutes. Add:

1 c cream
1 c yogurt
¼ t salt

Stir, then simmer 10 min.

In a separate sauce pan, combine:

oil
2.0 lb chicken
2 t garam masala

Cook until lightly browned. Add sauce, reduce heat and simmer 10 min.

Mix together the following then stir into sauce and cook until thickened (5-10 min):

3 T cornstarch
water to make it liquidy (~1/2 c)

Serves 9.