Indian Butter Chicken/Moghul Murgh Makhni

This is an ACLU, NAACP, Habitat for Humanity fundraiser recipe for the poor, minority, U.S. Army-enlisted, pregnant, single mothers, who've been illegally laid off, illegally denied low-income housing, food stamps, WIC, VA disability compensation, along with full-time, employment by the county, state and federal government. This violates federal laws, including both the Fair Housing and Disabilities Acts.

They each have a legal right to an affordable, reputable, feminist, incorporated, class-action, employment law firm that specializes in successful trial, not mediation lawsuits. Hopefully we can raise twenty-five million dollars per state, on their behalf.

Just have the Indian butcher pre-cut and pre-marinate all your meats for you, if you have a limited amount of time and energy. Call them ahead of time for larger orders. Chicken has tryptophan, which is a stress-relieving amino acid.

Put three pounds of 2-inch, cubed, heritage chicken breasts, organic, fresh/thawed (boneless, skinless) into this well-blended 2-hour marinade:

1/2 cup non-fat yogurt, plain, Greek, organic, pasteurized

14 ounces of chopped, organic, heirloom tomatoes (unsalted, sodium-free)

1/2 cup non-fat, evaporated, unsweetened, condensed milk, organic, UHT/ultrapasteurized

1 TBL organic garam masala seasoning blend from an Indian grocery store
(They also carry excellent stone or marble mortar and pestle kits for grinding organic saffron threads).

7 organic cardamom pods, freshly- and finely-ground

1 tsp sea salt, finely-ground

2 organic cinnamon sticks

1/4 cup organic garlic puree

1/4 cup organic ginger root puree

7 TBL organic ghee, melted

1 large, fresh Maui/Vidalia sweet onion, ends trimmed, three outer layers peeled, washed, then diced into 1/4-inch pieces

1 cup organic, raw, unsalted almonds, finely-sliced

Garnishing: 2 bunches of fresh, organic cilantro leaves, stems removed, soaked, washed, then finely-minced into 1/4-inch pieces, put this ingredient last, underneath the Murgh Mukni in the serving plates

Directions:

Put this into a crockpot on low for 4 hours. This can be baked for one hour in the oven, 350°F, center rack, preheated also. Check the chicken meat with a meat thermometer. Serve alongside Pulao/Indian Rice Pilaf.

***For children's parties/special events, order quick tatins/foccacinis made on Indian naan bread, freshly-baked from Lakewood, Colorado's/Belmar's Indian restaurant, Little India. Ask them to pre-cut everything into half the size of a deck of cards, for the appetizers/hors d'oeuvres. They make amazing onion naan bread.

If you order their onion naan bread, cut it into that size, then put a tablespoon of fresh cilantro leaves on it. Finally, put 2 tablespoons of the cooked, butter chicken on top of that for a quick, savory appetizer. For filling choux pastry puffs, pre-cut the chicken into 1/4-inch pieces. Cut the tops out of the puffs. Then, use a long teaspoon to fill them with cooked, butter chicken/Murgh Makhni. Garnish the tops with a teaspoon of Indian mint-cilantro sauce.