Butter Chicken

Marinade

• 1.5 lbs chicken breasts, cut into chunks
• 1/2 cup plain yogurt
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp turmeric
• Juice of 1/2 lemon
• Salt to taste

Butter Sauce

• 4 tbsp butter, divided
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 (15 oz) can crushed tomatoes
• 1 cup heavy cream
• 1 tsp garam masala
• 1 tsp ground coriander
• 1 tsp cumin
• 1 tsp kashmiri chili powder or paprika
• 1 tsp sugar
• 1 tsp dried fenugreek leaves (kasuri methi), optional
• Salt to taste
• Basmati rice and naan for serving

1. Mix yogurt, garam masala, cumin, turmeric, lemon juice, and salt; add chicken and marinate 20 minutes
2. Melt 2 tbsp butter in large skillet over medium-high heat
3. Cook chicken pieces 3-4 minutes per side until lightly golden; remove and set aside
4. In same pan, melt remaining 2 tbsp butter over medium heat
5. Add onion and cook 8 minutes until golden
6. Add garlic and ginger; cook 1 minute
7. Add crushed tomatoes, garam masala, coriander, cumin, and chili powder; simmer 10 minutes
8. Blend the sauce smooth with an immersion blender (optional)
9. Add cream and sugar; stir to combine
10. Return chicken to pan and simmer 8-10 minutes until cooked through
11. Stir in fenugreek leaves if using; season with salt and serve over basmati rice