[ SEA-GHOST MINI SHELL]

<h1>Fragrant Indian butter chicken</h1>

<p>This is a classic indian dish that can be a spicy as you wish.

<p>You can find almond butter and cashew butter in well-stocked grocery stores and health food stores.
If you don't have it on hand you can substitute peanut butter. Nut butters are a great source of protein
and good fats like monounsaturated and omega-3.

<p>Per serving: 314 calories, 12g total fat (4.8g saturated fat), 33g protein, 19g carbohydrate, 4g fibre,
120mg cholesterol, 534mg sodium

<p>Preparation time: 30 min
<p>Cooking time: 30 min
<p>Yield: 5

<h1>Ingredients</h1>
<ul>
<li>10 boneless, skinless chicken thighs or breasts, cut into 1/2inch (1cm) cubes(about 2 1/4 lbs / 1.1 kg)
<li>2 tablespoons butter
    <li>1 1/2 cups chopped onions
    <li>1 tablespoon minced garlic
    <li>1 1/2 tablespoons grated ginger
    <li>1 1/2 teaspoons chili powder
    <li>3/4 teaspoon ground turmeric
    <li>3/4 teaspoon ground coriander
    <li>1/2 teaspoon ground cinnamon
    <li>1/2 teaspoon ground cumin
    <li>1 can (28 oz/798 mL) diced tomatoes, drained
    <li>1 1/2 cups reduced-sodium chicken broth (optional)
    <li>1 tablespoon brown sugar
    <li>1/4 teaspoon salt
    <li>1/4 teaspoon freshly ground black pepper
    <li>1/3 cup light sour cream (not fat-free)
    <li>1 tablespoon minced fresh cilantro
    <li>1 tablespoon cashew/almond/peanut butter
    <li>1 cup Basmati rice
    <li>1 3/4 cup water
    <li>1/2 cup mango chutney (optional)

<br>
<h1>Directions</h1>

<p>If you have extra time you can rub the chicken with some of the spices and leave it in the fridge for up to 12 hours.

<p>Melt butter in a large pot over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender,
about 5 minutes. Add grated ginger, chili powder, turmeric, ground coriander, cinnamon and cumin. Cook 1 more minute. Add
drained tomatoes, broth, brown sugar, salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.
Remove from heat.

<p>Now is the time to start your rice. You may wish to rinse your rice in warm water first which will make it less sticky when it's cooked.
Start your basmati rice by putting the rice, water and a bit of salt into a pot. Place the pot on the stove on high heat. When the water
comes to a boil lower the heat to min, place a lid on the pot and let simmer for 15 min or until all the water is absorbed.

<p>Now transfer half the sauce to a blender and purae until smooth. Return puraed sauce to pot with remaining sauce. Mix well and return to
heat. Add cubed chicken and allow to simmer on medium heat for 15 min or until chicken is fully cooked but not dry. Stir in sour cream,
cilantro and cashew/almond butter. Serve over your rice. Add a dollop of mango chutney if you have some on hand.