Melody's Butter Chicken

Chicken in a spiced, buttery curry sauce

Preparation	Cooking	Ready in	Yield
One hour	One hour and 30 minutes	Two hours and 30 minutes	Four servings

Ingredients

Name	Quantity
Tomato sauce	1 cu
Greek yogurt	1 cu
Butter	1 cu
Cream	2 cu
Chicken thighs	10 oz
Garlic	4 clvs
Onion	1 cu
Chili powder	4 tbsp
Garam Masala	2 tbsp
Kosher salt	1 tbsp
Tumeric	2 tbsp
Cumin	1 tbsp
Cardamom, ground	0.25 tsp
Cloves, ground	0.25 tsp
Coriander	1 tbsp
Cilantro	0.25 oz

Directions

1. Combine cubed chicken thighs and marinade ingredients (yogurt, four cloves of garlic, 1 tbsp ginger, 2 tbsp chili powder, 1 tbsp garam masala, 1 tbsp salt, 1 tbsp tumeric, 1 tbsp cumin) in a large bowl and mix well
2. Cover chicken and refrigerate for one to three hours
3. Pre-heat oven to 425F and loosely skewer chicken on wet bamboo skewers
4. Broil chicken skewers for 20-25 minutes
5. Add diced onion, butter to saucepan and caramelize
6. Add garlic after onions are caramelized, stir for one to two minutes
7. Add tomato sauce and remaining ginger, cook until mostly dehydrated paste forms
8. Add remaining spices, cook until fragrant and mixture becomes a deep, brown paste
9. Add cream and simmer, add chicken and season with salt and pepper to taste
10. Serve on Basmati rice or with Naan, garnish with cilantro
11. Enjoy!