Butter Chicken

4 boneless chicken thighs, cubed

1/2 cup nonfat Greek yogurt

3 tablespoons lemon juice

2 tablespoons garam masala (divided)

1/2 teaspoon paprika

1/2 teaspoon cumin

1 tablespoon neutral oil (vegetable, avocado, canola)

2 shallots, minced

2 tablespoons ginger, minced

3 cloves of garlic, minced

1/4 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1 plum tomato, cubed

1 15 ounce can pureed tomato

1/2 cup low sodium chicken stock

3/4 cup heavy cream

1 tablespoon fresh parsley (or cilantro)

Salt and pepper, to taste

Add the chicken, yogurt, lemon juice, 1 tablespoon garam masala, paprika, cumin and 1 teaspoon of salt and pepper to a bowl. Mix together, cover with saran wrap and marinate overnight.
Preheat your oven to 400 degrees. Remove the chicken from the bowl and add to a lined baking sheet with parchment paper. Bake or 30 minutes.
While the chicken is baking, start on the sauce. Take out a large sauté pan with high sides and add in 1 tablespoon of neutral oil (I use avocado). Bring the pan to a medium heat, then add the shallot, ginger and garlic. Season with a pinch of salt and pepper, 1 tablespoon garam masala, and 1/4 teaspoon cinnamon, chili powder and cayenne. Cook until softened (about 5 minutes) then add the chicken back in plus the plum tomato, pureed tomatoes, and chicken stock. Simmer for 30 minutes on low heat and then add in the heavy cream.
Garnish with fresh parsley and serve with rice and naan!