Tried and True

Butter Chicken 1 tablespoon olive oil 1 small yellow onion diced (about 1 cup) 4 cloves minced garlic about 4 teaspoons 1 tablespoon minced fresh ginger 1 1/2 tablespoons curry powder 2 teaspoons garam masala 1 teaspoon chili powder 1/4 teaspoon smoked paprika 1/2 teaspoon turmeric  3/4  teaspoon kosher salt Splash of water or low sodium chicken broth 1 (28-ounce) can crushed tomatoes 2 pounds boneless, skinless chicken (breasts or thighs)  4 tablespoons unsalted butter cut into small pieces  1/2 cup half-and-half or full-fat coconut milk, do not use light coconut milk, as it will water down the sauce 1/2 cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy-free Chopped green onions for serving Prepared brown rice or Turmeric Rice, quinoa, or Homemade Naan, for serving Add the oil to the Instant Pot and set to SAUTE. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, and salt. Cook until fra

Ingredients:  flour tortillas Filling: 2 c Shredded chicken 2 T butter 1 onion, chopped 1 (4 oz) can green chilies 2 c Shredded pepper jack cheese Taco seasoning Sauce: 3 T butter 3 T a/p flour 2 c chicken broth 1 (4 oz) can chilies 1 cup sour cream 1 cup Shredded pepper jack cheese Sliced jalapeños For filling : Melt butter. Saute onion until clear. Add chilies, chicken, taco seasoning and cheese. Fill tortillas with chicken mixture. Place in greased 9x13 glass dish. Sauce : In sauce pan, melt butter and stir in flour. Cook 1 minute. Next, whisk in chicken broth. Cook until bubbly. Reduce heat to low. Add in cheese, sour cream and chilies. Pour over enchiladas. Arranged sliced jalapeños on top. Bake at 350 for 25 minutes.