Creamy Butter Chicken Recipe

In a large bowl, combine sauce ingredients: yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder and salt. Mix well. Add chicken pieces and toss to coat.
Cover and refrigerate for 30 minutes or up to 24 hours.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. When oil is sizzling hot, add chicken pieces, discard extra marinade. Cook until brown and flip. Do not overcrowd the pan. You might need to cook in 2 batches. When chicken is browned remove, cover and set aside. The chicken will finish cooking in the sauce later.

Heat the ghee or butter in the pan. Add the garlic and ginger. Sauté for a minute or until fragrant.
Add coriander, cumin, garam masala, chili powder and cayenne pepper to the hot pan. Stir for about 30 seconds.
Add the tomato sauce and salt. Use a silicone spatula or wooden spoon to scrape the bottom of the pan and get all the spices mixed into the tomato sauce. Reduce heat to simmer for about 5 minutes to allow flavors to combine. Stir occasionally.
Reduce heat to low. Slowly pour in the heavy cream, whisking to combine as you pour.
Add the dried fenugreek. Stir.
Add the chicken with juices back into the pan and cook for 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling. If the sauce is too thick, add 1 tablespoon of ghee or butter. Stir to combine.
Remove from heat. Garnish with chopped cilantro. Serve with naan and basmati rice.

Tips:

Cut chicken into bite-sized pieces for quicker cooking.
Open the tomato sauce can and measure the sauce spices before you begin cooking. Combine the coriander, cumin, garam masala, chili powder and cayenne pepper in one small bowl.
If you have the time, marinate your chicken all day. The extra marinating time helps enrich the flavors.
If using coconut milk, use the full fat kind and use mostly the solid cream part at the top of the can.
Taste the sauce while it's cooking! Add more spice if you prefer.