Butter Chicken (Murgh Makhani)

subheading: For the chicken marinade:

28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces

½ cup plain yogurt

1 ½ 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

subheading: For the sauce:

2 tablespoons olive oil

2 tablespoons ghee (or 1 tbs butter 1 tbs oil)

1 large onion, sliced or chopped

1 ½ tablespoons garlic, minced

1 tablespoon ginger, minced or finely grated

1 ½ teaspoons ground cumin

1 ½ teaspoons garam masala

1 teaspoon ground coriander

14 oz (400 g) crushed tomatoes

1 teaspoon red chili powder (adjust to your taste preference)

1 ¼ teaspoons salt (or to taste)

1 cup of heavy or thickened cream (or evaporated milk to save calories)

1 tablespoon sugar

½ teaspoon kasoori methi (or dried fenugreek leaves)

Directions at cafedelites.com

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