Source:​ Noelle (Arizona)

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Ingredients:

• 3 lbs chicken pieces, skinned
• 3 tbs butter​
• 1 1/2 c onions, chopped
• 1 1/2 tsp fresh ginger, graded
• 1 or 2 garlic cloves, minced
• 1 tbs fresh coriander, chopped
• 1 1/2 tsp turmeric
• 1/2 low fat yogurt
• 1 canned tomatoes
• salt and pepper to taste

Directions:

1. Cut chicken into bite-sized pieces. Puree onions, ginger, garlic, and coriander in blender
2. Heat butter and blended puree together in sauce pan and fry for 5 minutes. Add spices and fry for another minute. 
3. Stir in yogurt and tomatoes and fry until liquid evaporates and butter leaves sauce. Add chicken and salt, stirring in the spice mixture until well coated
4. Reduce heat, cover and cook until chicken is tender, about 20-30 minutes. Uncover, stirring gently to prevent sauce from scorching to base of pan.
5. Add water if extra sauce is needed. Adjust seasoning accordingly. 

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Note: We usually eat this meal with red lentils and the Indian bread; naan, but it can also be eaten with rice.

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