Butter Chicken curry soup

Ingredients:

FOR THE CHICKEN MARINADE

• 2 pounds boneless chicken thighs chopped into bite sized pieces (chicken breast is good, too)
• 2 tablespoons grated garlic
• 1 tablespoon grated fresh ginger
• 1 teaspoon garam masala
• 1 teaspoon red chili powder Kashmeri chili powder is traditional, but paprika is good
• 1 teaspoon turmeric
• ½ teaspoon cumin
• Salt and pepper to taste
• ½ cup plain yogurt
• 1 tablespoon lemon juice

FOR THE BUTTER CHICKEN

• 2 tablespoons olive oil (or use butter)
• 1 medium onion chopped
• 1 red pepper chopped (I used a long red cayenne, but use your favorite)
• 3 cloves garlic minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon red chili powder
• Salt and pepper to taste
• 1 tablespoon spicy red chili flakes optional
• 14 ounces diced tomatoes fresh or canned, or use tomato sauce
• 1 cup heavy cream or use ½ cup milk and ½ cup cream for a lighter version

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