Ingredients

Chicken Marinade

• 1/2 cup plain yogurt
• 1/2 lemon, juice
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 8 boneless skinless chicken thighs, cut into 1-inch cubes
• Salt and freshly ground black pepper

Butter Chicken

• 3 tbsp butter
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp ground cayenne pepper
• 1 19-oz can crushed tomatoes
• 1 cup heavy cream
• 1 tbsp sugar
• Salt and freshly ground black pepper

Preparation

To make the marinade, in a large bowl, combine the yogurt, lemon juice, garam masala, and ground cumin. Season with salt and pepper to taste. Stir in the chicken and mix well. Cover the bowl and refrigerate for at least 20 to 30 minutes.
Once ready to cook, in a large skillet, melt the butter over medium-high heat. Arrange the chicken in the skillet in a single layer. Discard the remaining yogurt marinade. Cook the chicken, stirring occasionally, until it begins to brown, about 5 to 7 minutes. Stir in the onion, garlic, and ginger. Continue to cook, stirring often, until the onions begin to soften, about 3 minutes. Stir in the remaining garam masala, ground cumin, ground turmeric, and cayenne pepper. Continue to cook, stirring, until the spices become fragrant, about 1 minute. Stir in the crushed tomatoe, heavy cream, and sugar.
Reduce the heat to low, and continue to cook, stirring often, until the sauce reduces and the flavours concentrate, about 10 to 15 minutes.
Serve immediately or store in the refrigerator for up to 3 days.