Butter Chicken

Ingredients

Yogurt marinade:

Chicken breast or thigh in bite-sized piece

1/2 cup plain yogurt

1 1/2 tbsp fresh minced garlic

1 tbsp minced ginger (or grated)

2 tsp garam masala

1 tsp tumeric

1 tsp ground cumin

1 tsp red chilli powder

1 tsp salt

Sauce:

2 tbsp olive oil

2 tbsp ghee (1 tbsp butter + 1 tbsp oil)

1 large onion, sliced or chopped

1 1/2 tbsp minced garlic

1 tbsp ginger, minced or grated

1 1/2 tsp ground cumin

1 1/2 tsp garam masala

1 tsp ground coriander

400g crushed tomatoes

1 tsp red chilli powder (to taste)

1 cup heavy cream

1 tbsp sugar

1/2 tsp kasoori methi (or dried fenugreek leaves)

Directions

1- Combine chicken with all yogurt marinade ingredients; marinate for 30 mins to 1 hr (or overight)

2- heat oil on medium-high; add chicken (don't crowd the pan); fry until browned on each side; set aside

3- Heat butter or ghee in the same pan. Fry onion until they soften (don't brown)

4- Add garlic and ginger, sauté until fragrant, then add ground coriander, cumin and garam masala. Let cook for 20 seconds until fragrant, stir occasionally.

5- Add crushed tomatoes, chilli powder and salt. Let simmer for 10-15 minutes. Stir occasionally until sauce thickens and becomes deep brown red color

6- Remove from heat. Scoop mixture into a blender and blend until smooth. May need some tablespoons of water to help it blend.

7- Pour the puréed sauce back into the pan. Stir in cream, sugar and crushed kasoori methi through the sauce. Add chicken pieces back and cook for an additional 8-10 minutes until chicken is cooked through and when sauce is thick and bubbling.

8- Garnish with chopped cilantro