Butter Chicken

Marinate the Chicken

1. In a bowl, combine the chicken with all of the marinade ingredients. Let marinate for 30 minutes to an hour, or overnight if time allows.

Sear the Chicken

1. Heat oil in a large skillet over medium-high heat. When sizzling, add the chicken in batches of two or three, making sure not to crowd the pan.
2. Fry until browned, about 3 minutes on each side. Set aside and keep warm. You will finish cooking the chicken in the sauce.

Make the Gravy

1. Heat the ghee in a sauce pot. Fry the onion until it starts to sweat, about 6 minutes, scraping up any browned bits stuck to the bottom of the pan.
2. Add the garlic and ginger. Sauté for 1 minute until fragrant.
3. Add the cumin, garam masala, and ground coriander. Cook for about 20 seconds until fragrant, stirring occasionally.
4. Add the tomatoes, chili powder, and salt. Purée the sauce until smooth with an immersion blender, then let simmer for 10 to 15 minutes, stirring occasionally, until the sauce thickens and becomes a deep brownish-red colour. Keep the lid on as the gravy will spatter.
5. Stir the coconut cream and sugar into the gravy.

Finish

1. Add the seared chicken, or your choice of protein, into the gravy and cook for an additional 10 minutes until the sauce is thick and bubbling.
2. Garnish with chopped cilantro and serve over roti, naan, or rice.