Indian Butter Chicken

Ingredients

• 1 1/2 pound chicken thighs, cut into bite-size pieces

Marinade Ingredients

• 1/2 cup plain full-fat yogurt
• 1 tablespoon lemon juice
• 1 teaspoon turmeric powder
• 2 teaspoon garam masala
• 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 tablespoon ginger, freshly grated
• 2 cloves garlic, crushed, crushed

Curry Ingredients

• 2 tablespoon unsalted butter
• 1 cup tomato purée (8oz can tomato paste, remainder water)
• 1 cup Half-n-half
• 1 tablespoon sugar
• 1 1/2 teaspoon salt

Directions

1. In a blender or food processor (or using your very, very strong arms), combine all the ingredients for the marinade. Blend until smooth.
2. In a large bowl, pour out your marinade and add the cut-up chicken. Cover and refrigerate overnight (for best results), up to 24 hours.
3. In your large frying pan, heat the ghee over high heat. Remove chicken pieces from the bowl with a slotted spoon and, in batches, place pieces in pan and cook for about three to four minutes.
4. After cooking, place all the pieces back into the pan and add the tomato purée, cream, sugar and salt.
5. Simmer at a low heat for 20 minutes. Salt to taste.
6. Serve the chicken over basmati rice (I add saffron to mine for that beautiful yellow color) and garnish with herbs of your choosing. Use the naan or pita bread to scoop up your chicken!