Aromatic Butter Chicken served with Basmati Rice

For the chicken marinade:

1.         Defrost the chicken breasts and cut in 1'' - 2'' cubes

2.         Combine all the ingredients in a zip-lock bag or shallow baking dish, massaging the marinade into the chicken. Let it stand at room temperature while you prepare the sauce, or marinate in the fridge overnight.

3.         Heat 2 tablespoons of oil over medium heat in a large saucepan.

4.         Add the chicken cubes and cook for a few minutes till all the pieces turn white.

5.         Remove from the saucepan and set aside.

For sauce:

6.         In the same saucepan add the rest of the oil and the onions.

7.         Cook the onions until golden, for about 15 minutes, reducing heat if they are browning quickly.10

8.         Add garlic and continue to cook until fragrant, for about 2-3 minutes.

9.         Stir in garam masala, paprika and salt. Cook for 1 more minute.

10.       Add tomatoes and cook for 5 minutes.

11.       Carefully puree the mixture using a hand blender.

12.       Bring it to a simmer and add the cream.

13.       Add chicken and cover. Simmer over medium-low heat until cooked thoroughly for about 10 minutes.

14.       Add the butter and stir. Simmer for 5 minutes and remove from fire.

15.       Taste and season with salt and pepper.

16.       Serve with basmati rice and fresh cilantro.