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Ingredients - 28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces - 1/2 cup plain yogurt (100 grams) - 1 1/2 tablespoons minced garlic - 1 tablespoon minced ginger (or finely grated) - 2 teaspoons garam masala - 1 teaspoon turmeric - 1 teaspoon ground cumin - 1 teaspoon red chili powder (used Sriracha chilli powder) - 1 teaspoon of salt - 2 tablespoons olive oil - 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil) - 1 large onion, sliced or chopped - 1 1/2 tablespoons garlic, minced - +1 tablespoon ginger, minced or finely grated - 1 1/2 teaspoons ground cumin - +1 1/2 teaspoons garam masala - +1 teaspoon ground coriander - 14 oz (400 g) crushed tomatoes - 1 teaspoon red chili powder (adjust to your taste preference) - 1 1/4 teaspoons salt (or to taste) - 1 cup of heavy or thickened cream (or evaporated milk to save calories) - 1 tablespoon sugar - 1/2 teaspoon kasoori methi (or dried fenugreek leaves) (optional) (dnd)

Instructions 1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows). 2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.) 3. Heat 1 tbsp butter + 1 tbsp olive oil (ghee) in the same pan. Fry 1 large onion chopped until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. 4. Add 1.5 tbsp minced garlic and 1 tbsp ginger and sauté for 1 minute until fragrant, then add 1 tsp ground coriander, 1.5 tsp cumin and 1.5 tsp garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally. 5. Add 1 can mutti crushed tomatoes, 1 tsp chili powder and 1.25 tsp salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. 6. Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Not too much water, it will liquify more when added to the chicken. 7. Pour the puréed sauce back into the pan. Stir the 1 cup heavy cream, 1 tbsp sugar and crushed kasoori methi (or fenugreek leaves) (dnd) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. 8. Garnish with chopped cilantro and serve with fresh, hot basmati rice.

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Personal Notes Imported from Copy Me That export. Original source: https://cafedelites.com/butter-chicken/ Servings: 5 - 6 people OPTIONAL: To thin out the sauce, add a couple tablespoons of ghee or butter at the end of cooking, and gently simmer it through. Alternatively, add a small amount of water.

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