Butter Chicken recipe - from the The Mitchell/Mays Family Cookbook Family Cookbook

Ingredients

• For the chicken marinade:
• 28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-size pieces
• 1/2 cup plain yogurt
• 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
• 1 teaspoon of salt
• For the sauce:
• 2 Tablespoons olive oil
• 2 Tablespoons ghee (or 1 Tablespoon butter + 1 Tablespoon 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 (400g) 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)