Butter Chicken

Instructions

1. Step 1: In a large bowl, whisk together yogurt, lemon juice, ghee or oil, garam masala, cumin, coriander, cayenne pepper (if using), salt, and black pepper.
2. Step 2: Add the chicken to the marinade and mix until the pieces are well coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Step 3: Heat 2 tablespoons of oil in a large skillet over medium heat. Remove the chicken from the marinade, letting any excess liquid drip off.
4. Step 4: Add the chicken to the skillet and cook until browned on all sides and cooked through, about 6-8 minutes. Transfer the chicken to a plate and set aside.
5. Step 5: In the same skillet, add the sliced onions and cook, stirring occasionally, until they are lightly browned and caramelized, about 8-10 minutes.
6. Step 6: Add the minced garlic to the skillet and cook for 1 minute, stirring constantly.
7. Step 7: Stir in the diced tomatoes, butter, tomato puree, and chicken broth. Bring the mixture to a simmer.
8. Step 8: Reduce the heat to low and let the sauce simmer, stirring occasionally, until it has thickened slightly, about 10-15 minutes.
9. Step 9: Stir in the heavy cream and cook for an additional 2-3 minutes, or until the sauce has thickened to your liking.
10. Step 10: Add the cooked chicken back to the skillet and stir to coat with the sauce.
11. Step 11: Season with salt to taste, then garnish with chopped cilantro. Serve over basmati rice or with naan bread.