| 1.41 | lb | boneless chicken (breast or thigh) |
| 0.5 | cup | plain yogurt (for marinade) |
| 4.5 | clove | garlic, minced (for marinade) |
| 1 | tbsp | ginger, minced (for marinade) |
| 0.67 | tbsp | garam masala (for marinade) |
| 1 | tsp | turmeric (for marinade) |
| 1 | tsp | ground cumin (for marinade) |
| 1 | tsp | red chili powder (for marinade) |
| 1 | tsp | salt (for marinade) |
| 2 | tbsp | olive oil |
| 2 | tbsp | butter |
| 1 | unit | onion, chopped |
| 4.5 | clove | garlic, minced |
| 1 | tbsp | ginger, minced |
| 1.5 | tsp | ground cumin |
| 1.5 | tsp | garam masala |
| 1 | tsp | ground coriander |
| 0.88 | lb | crushed tomatoes |
| 0.5 | tsp | red chili powder |
| 1.2 | tsp | salt |
| 1 | cup | heavy cream |
| 1 | tbsp | sugar |
| 0.5 | tsp | fenugreek leaves (optional) |
| 0.5 | lb | tofu |
https://cafedelites.com/butter-chicken/
COOK THE PROTEIN
CUT THE CHICKEN IN CUBES
In a bowl, combine chicken with 3/4 of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
Press and cube the tofu. In another bowl, combine tofu with the rest of the marinade.
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken cut up pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Repeat with the tofu, frying it in another pan.
MAKE THE SAUCE
Heat butter or ghee in a new pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
COMBINE THE SAUCE AND PROTEIN
Pour the puréed sauce into each pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!