Butter Chicken

• 2-3 lbs. chicken breast, 1" cubes
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1 1/2 cups plain yogurt
• 2 tablespoons butter
• 2 tablespoons Spicely® Chili Powder
• * 2 tablespoons garlic paste (recipe below)
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• ** 2 tablespoons ginger garlic paste – mix garlic and ginger paste
• 1 1/2 tablespoons Spicely® Garam Masala
• *1 tablespoon ginger paste (recipe below)
• 1 tablespoon chopped garlic
• 1 tablespoon butter
• 1 tablespoon green chile pepper, chopped
• 2 cups tomato puree
• salt to taste
• 1 cup water
• 1 tablespoon honey
• 1/2 teaspoon Spicely® Fenugreek Ground
• 1 cup heavy cream

Marinate chicken in a glass dish with lemon juice, 1 tablespoon Spicely® Chili Powder and (1/2 teaspoon salt optional). Cover tightly with plastic wrap and marinate in refrigerator for about an hour.

Pour off excess liquid from yogurt if any exists. Combine with 2 tablespoons garlic paste, 1/2 tablespoon Spicely® Garam Masala, Spicely® Chili Powder, salt, butter, ginger paste, olive oil and lemon juice.

Combine yogurt mixture with chicken and marinade and return to refrigerator for another few hours. Preheat oven to 400°F.

Skewer the chicken pieces. Place skewers in a baking dish in preheated oven for 20 minutes. Chicken will be nearly cooked through.

To prepare the sauce, in a saucepan melt the butter and stir in 1 tablespoon garam masala. When the spice begins to sputter, stir in green chile peppers, and ginger. Saute 5 minutes, stirring in the garlic paste near the end (don't allow it to turn brown). Stir in tomato sauce, 1 tablespoon chili powder, salt and water. Bring up to a boil, then reduce heat to a simmer. Stir in the fenugreek and honey.

Put the chicken into the saucepan. Cooking over medium heat for another 5 minutes, or until chicken is tender and done. Pour in the fresh cream at the last minute and remove from heat.

Taste and adjust seasoning. Serve.

Curried Chicken Salad with Garam Masala Biscuits

• 1 carrot, coarsely chopped
• 1 onion, coarsely chopped
• 1 teaspoon Spicely® Black Peppercorns
• 1 Spicely® Bay Leaf
• 1 tablespoon Spicely® Garam Masala
• 4 pounds chicken breast halves, on the bone, with skin
• 1 cup mayonnaise, plus more for spreading
• 1 tablespoon Spicely® Curry Powder
• 1 tablespoon fresh lime juice
• 3 cups red grapes (about 14 ounces), halved
• 2 celery ribs, finely diced
• 2 Tbls. chopped cilantro
• 1/4 cup shelled pistachios, toasted
• Kosher Salt and Spicely® Ground Black Pepper

Fill a large pot with 3 quarts of water. Add the carrot, onion, peppercorns, Spicely® Garam Masala and Spicely® Bay Leaf and bring to a simmer. Add the chicken and simmer over moderate heat until cooked through, about 30 minutes. Remove the chicken to a plate and refrigerate until cool enough to handle. Reserve the broth for another use. Discard all of the chicken skin. Remove the meat from the bones and cut it into 1/2-inch pieces.

In a medium bowl, mix the 1 cup of mayonnaise with the Spicely® Curry Powder and lime juice. Stir in the chicken pieces, grapes, celery, cilantro and pistachios and season with salt and pepper. Serve the chicken salad with biscuits.

Can be made ahead and refrigerated overnight. Add the grapes and pistachios shortly before serving. To toast pistachios, spread in baking pan and bake at 350° for 5 minutes.

Serves 8

Garam Marala Bisquits

Add 1 – 2 Tbls. Spicely® Garam Masala to your favorite Buttermilk Biscuit recipe. Bake as directed.