Do you have a friend who has traveled the world and brought back some yummy recipes, which you have made and love? I thankfully do! My sweet friend Bonnie has traveled to many far off places; many I can only dream of. Along the way, she has made friends with a diverse group of people who share their family recipes with her. She has made them her own and she shared this one with me. I love this version of buttered chicken because it is not as rich as most other versions I have tasted. I hope you enjoy it as well! Happy cooking!

4 tsp ginger, finely minced
4 tsp garlic, finely minced
2 lemons, juiced
2 tsp paprika
1/2 c plain yogurt
3-1/2 tsp garam masala
1 tbsp oil
14 oz can of tomatoes, drained
4 small chilis or a tbsp sriracha
4 tbsp honey
4 tbsp butter, cold and cubed
1/2 c heavy cream
Salt to taste
1-1/2 lbs chicken breast, trimmed and diced

Prepare ginger and garlic. Squeeze lemons into a large bowl, about 1/4 cup. Stir in salt and paprika and set aside. Add chicken to lemon mixture and turn to coat. In another bowl, stir yogurt with 1-1/2 teaspoon of garam masala, 1 tsp of ginger and 1 tsp garlic. Add to chicken lemon mixture, turn to coat, cover and refrigerate for at least one hour.

Heat oil in a large saucepan, add remaining ginger and garlic, then add tomatoes. Bring to just boiling and whisk in cold butter until blended, then whisk in honey, remaining garam masala and cream. Reduce heat to low and simmer until slightly reduced, about 3-5 minutes. Add chicken mixture and cook. When finished add salt to taste.