i'll (happily) be eating my butter chicken leftovers for the next 13 days 👩🏻‍🍳

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here's my recipe!

marinade:
1 lb boneless chicken thigh pieces
1/2 cup yogurt
1 tbsp lemon juice
2 tsp salt
1 tsp turmeric
1 tbsp garam masala
1 tsp cumin
optional: 1 tsp chili powder

makhani sauce:
3 tbsp butter
1/2 yellow onion, sliced
3 cloves garlic, minced
1 tsp ginger, grated
1 tsp cumin seeds
1 tsp garam masala
1 tsp red chili pepper
1/2 tsp coriander powder
1 tsp fenugreek
1 tsp tomato paste
2 tomatoes, diced
1 red chili, diced
1 cinnamon stick
1/4 cup chicken stock
3/4 cup cream
2 tsp sugar
salt to taste
cilantro, for topping

directions:
1. Make marinade by whisking together the yogurt, lemon juice, turmeric, garam masala, cumin, salt, & chili powder. Coat the chicken in the marinade & refrigerate for 30 minutes.
2. In a pan over medium-low heat, melt the butter and sear chicken, ~ 3 minutes & remove from the pan.
3. In the remaining butter, cook the onions until translucent. Add the garlic, ginger, cumin seeds, garam masala, chili powder, & crushed coriander seeds and fenugreek. Cook until everything is aromatic & browned, ~ 1 minute.
4. Add the tomato paste to the pan & cook for 1 minute before adding the tomatoes, red chili, & cinnamon stick. Cook this mixture for 10 minutes.
5. Add in the chicken stock & once it starts to boil, remove from the heat, remove the cinnamon stick, & pour into a blender & blend until smooth.
6. Pour the mixture back into the pan, along with the cream & cooked chicken. Simmer for 10 minutes.
7. Taste & adjust the salt and sugar.
8. Serve & garnish with cilantro!