I love Indian food!! And we have NO Indian restaurants where I live. So I was excited when our Gourmet Club did an Indian theme. Katherine made the following main course and it was excellent!

Mahkani Murg (Indian butter chicken)

1 cup plain yogurt
3 cloves garlic chopped
1 inch Ginger roots chopped
1 teaspoon ground cumin
1 teaspoon paprika or chili powder
1 teaspoon garam masala
1 teaspoon lime juice

3 cups Chicken cooked, cubed
Mahkani Sauce
3 cups diced tomatoes (undrained) or 4 cups fresh
4 green chilies seeded or 1/2 teaspoon chili powder
2 tablespoons chopped ginger
8 tablespoons butter (1 stick)
4 teaspoons ground cumin
1 tablespoon chili powder
2 teaspoons salt
1 1/2 cup heavy cream
3 teaspoons garam masala
1/4 cup minced cilantro

Mix all ingredients up to chicken together. Add three cups cooked, cubed chicken pieces and/or cubed tofu. Let sit for several hours, preferably overnight.

After marinating chicken: Puree tomatoes, chilies, and ginger, set aside. Melt butter in a frying pan. Add chicken/tofu and brown. Set aside, leaving butter in pan. Add cumin, paprika or chili powder and let simmer for 30 seconds. Add tomato puree and
cook until thick, 5-8 minutes. Add salt, cream and garam masala, stirring gently. Add chicken/tofu. Cook 10-12 minutes. Turn off.

Let stand ½ hour. (To prepare ahead – refrigerate
overnight, and reheat about an hour before serving.)
When ready to serve,reheat and gently fold in cilantro.

Serve over rice.

For an excellent vegetarian option, substitute firm tofu and/or a combination of vegetables – I have used carrots, cauliflower, green peas and chick peas with great results!
This recipe makes a LOT!!! It halves nicely for a more reasonable volume.
Yields: 12 Servings