Creamy Butter Chicken

Instructions

1. Step
   To prepare the chicken, add the yogurt, lemon juice, garam masala, cayenne chili, ground coriander, turmeric, and kosher salt to a bowl. Mix until well combined. Then add the chicken and mix until coated. Marinate for a minimum of 1 hour to overnight.
2. Step
   To a large pot, add the clarified butter and heat on medium-high. Add the chicken in batches, ensuring not to crowd the pan, and sear on all sides, creating a deep brown crust. Remove with a slotted spoon and set aside.
3. Step
   To prepare the sauce, add the butter, strained tomato sauce, sugar, cayenne chili, 1 tbsp of dried fenugreek leaves, and garam masala. Stir, and scrape all the browned bits at the bottom of the pot. Continue to cook the tomatoes until they’ve reduced, thickened, and the butter begins to separate along its edges (approximately 15-20 minutes).
4. Step
   Add the whipping cream, and season with salt to taste. Return the chicken to pan, stir, and bring to a simmer. Cook for 5 minutes until chicken is cooked through.
5. Step
   Garnish with the remaining dried fenugreek leaves, and a drizzle of whipping cream.