Butter Chicken

Marinade: In a large bowl, mix together the chicken, yogurt, lemon juice, garam masala, ground turmeric, ground cumin, chilli powder, grated ginger, and minced garlic. Ensure the chicken is coated well with the marinade. Cover the bowl and place it in the refrigerator for at least 1 hour to allow the flavors to meld together. For even more flavourful results, marinate overnight.

Step 2

In a large sauce pan on medium heat (with lid), melt butter, add in ginger and garlic and cook until fragrant. Add in onions and cook until onions have browned. Add garam masala and salt and stir for 2 - 3 minutes. Pour in the can of tomatoes, stirring frequently. Add marinaded chicken and heavy cream, mix thoroughly. Simmer the curry on low heat, covered, until the chicken is cooked through, stirring occasionally (approximately 20-25 minutes).

Step 4

Once ready, drizzle Ontario yogurt and serve with naan or basmati rice.