Butter Chicken

Cut Chicken into cubes
In a bowl, mix:
Chicken
Ginger/Garlic Paste
Coriander
Chili powder
Salte

Cook chicken in oil in pan till almost fully cooked

Remove Chicken, but leave in juices in the pan.

Add Cumin Seed
Add 1 cup of onion diced
Add healthy scoop of ginger/garlic paste
Add 1/2 cup to 3/4 cup of water
Cook till onion is transluscent

Add Coriander
Add Cashew nuts (1/4 cup)
Add Red Chili Powder
Add 1 Diced Green Chili
Add 2 or 3 diced tomatos

Cover and simmer for 20 minutes till tomatos are very soft

Pour all contents of the pan into blender and blend to a puree

In the Pan add 1/4 cup of butter
Pour any juices from the bowl the chicken is in
Add tomato puree
Add 3/4 cup of water to thin up the puree a bit
Add salt
Add sugar (1/8 cup or so)
Add 1/8 cup of ketchup
Cook on medium-low for about 10 minutes

Add 1/2 cup of cream
Add Chicken
Bring to boil
Simmer for another 10 minutes.

Chicken and Rice

Heat 2 Tbs of oil in pan on medium
Add diced 1 Lbs chicken breast
Add 1 Tbs of seasoned salt
Add 1 Tbs of Garlic Powder
Add 1 tsp of pepper
Cook till chicken is fully done

In a pot add 1 can of mushroom soup
Add 1/2 Cup of milk
Bring to boil then simmer for 1 minute

Prepare 1 Cup of instant rice according to directions

Mix chicken, rice and soup
Serve in a bowl with shredded cheese
(optional: Add salsa to bowl)
or Serve in a burrito.