Infused Butter Chicken Curry

INGREDIENTS:

• 2 pounds chicken thighs
• 3 tablespoons cannabutter (see #41cBlog for Recipe)
• 1 onion diced
• 1 tablespoon ginger grated
• 5 cloves garlic minced
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1 teaspoon coriander
• ½ teaspoon chili powder
• ½ teaspoon turmeric
• 1 cinnamon stick
• ¾ teaspoon kosher salt or to taste
• ¼ cup chicken broth
• 14 ounces crushed tomatoes
• 1 teaspoon sugar
• 1 cup heavy cream 

Marinade:

• 2 tablespoons lemon juice
• 2 teaspoons garam masala
• 1 tablespoon cumin
• 1 cup plain yogurt

INSTRUCTIONS:

1. Marinate chicken in the marinade, 30 min or overnight.
2. Remove chicken from marinade allowing excess to drip off. Brown chicken in 1 tbsp cannabis olive oil or vegetable oil until browned on both sides, about 6 minutes. Remove from pan and set aside.
3. Melt butter over medium heat, cook onions until tender. Add spices and cook for 1 minute or until fragrant.
4. Add chicken broth, browned chicken, crushed tomatoes, and sugar. Simmer for 10 minutes or until slightly thickened. Add cream and cook an additional 5-10 minutes. Discard cinnamon stick.
5. Top with cilantro and serve over rice and add naan bread if you please

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