New recipe alert! It's unique and divine! Adjusted by yours truly from three or four different butter chicken recipes on the web.

Butter Chicken
Can be spicy, so watch the pepper flakes if you have a  sensitive stomach. Serve over jasmine rice wih a side of steamed snow peas. Serves 4.

2 T. high-heat cooking oil (olive, peanut, canola)
2 T. butter
2 chicken breasts, cut into 1” pieces
1 thumb size piece of fresh ginger, minced
1 red onion, minced
1 ½  t. cumin
1 t. chili pepper flakes (or to taste)
1 t. turmeric
1 T. garam masala
1 t. cinnamon
1 t. salt
1 T. tomato paste
freshly ground black pepper
1 T. brown sugar
1 cup yogurt (I’ve used regular and Greek – both work)
1 cup water or chicken stock
1 cup sliced carrots or peas, optional
1/3 cup cashew pieces, optional

Heat the oil and butter and cook the onion and ginger for 3 to 4 minutes. Add the cumin, chili flakes, turmeric, garam masala, cinnamon and salt. Spoon in the tomato paste. Cook the whole shebang for 2 more minutes, stirring continuously. The scent that will rise now is like crack to a foodie.

Add the chicken pieces and stir to coat them all with the mixture. Add a nice bit of freshly cracked black pepper for a little extra zing if desired and cook the chicken for 5 to 7 minutes, uncovered. Add the sugar and pour in the yoghurt. Stir. Pour in the water (or chicken stock) and bring it to a boil. This is where you want to add the carrots, peas or cashew pieces if desired. Let the chicken cook for 10 to 15 minutes over high heat, uncovered. You want the sauce to really cook down. Right before it’s done you might want to check the seasoning; I added a little more salt. If it’s too spicy, try adding more yogurt.