Butter Chicken

• 1 Pound Boneless Chicken Breast Pieces cut into cubes
• 1/2 cup plain yogurt
• 1 tsp cumin powder
• 1 tsp red chili powder
• 1 tsp of salt
• 2 tbsp garlic ginger paste 
• 1 teaspoons garam masala
• 1 teaspoon turmeric

• ¼ cup canola oil
• Half Stick Butter 
• 2 small onions, sliced 
• 5 cloves garlic, 2 inch piece ginger 
• 1 tbsp garlic ginger paste 
• 1 tsp ground cumin powder 
• 1 tsp garam masala
• 1 tsp coriander powder
• 3 large tomatoes or 400 g canned tomato paste 
• 1 tsp red chili powder 
• 1 ½ tsp salt (or to taste)
• ¾ cup whole milk (You can use heavy cream as well)
• 1 tablespoon sugar

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

1. In a bowl, marinate the chicken with all of the ingredients for about 20- 30 minutes (or overnight if time allows).
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces. Fry until browned for 3-4 min on each side. Set aside and keep warm. (You will combine this with the sauce later) 
3. Heat butter in the same pan. Fry the onions until they start to become a little light brown. 
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Cook on low medium heat for a min. 
5. Blend the 3 tomatoes and drain the water from it. Add the  tomatoes, red chili powder and 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 can add a little water to the mixture if you feel it is too thick. 
7. Pour the puréed sauce back into the pan. Add the milk, sugar and crushed kasoori methi into the sauce. Add the chicken back into the pan and cook for an additional 10-12 minutes on low medium heat until chicken is cooked and the sauce is bubbling. 

Garnish with cilantro 

Enjoy!