Butter Chicken? Yes, please!

Im no expert but I love to eat and try new recipes. I don't shy away from food and ill try anything once! So what did I try to make (and maybe succeeded...)? Butter chicken.

Let's get a little history:

• Butter chicken originated in India around the 1950s.

• Kundan Lal Gujral was the inventor.

All praises to Kundan, because this is one of the best things I've ever tasted.

Butter chicken has garlic, ginger, chili spices and buttery goodness (I made some garlic and herb naan bread to go with it.).

Lets get into it-

Chicken Marinade-

• 3-5 skinless, boneless chicken thighs

• 1 cup plain greek yogurt

• 1.5 tablespoons of minced garlic or paste

• 1.5 tablespoons of finely minced ginger

• 2 tablespoons marsala

• 1 teaspoon cumin (or coriander if you have no cumin)

• 1 teaspoon red chili powder

• 1 teaspoon salt (adjust to taste)

Sauce-

• 2 tablespoons olive oil

• 2 tablespoons gee (or butter, unsalted preferably)

• 1 large onion, diced

• 1.5 tablespoons minced garlic (or how much ever your heart desires)

• 1 tablespoons minced ginger

• 1.5 teaspoon cumin (I used coriander because I didn't have cumin)

• 1.5 teaspoon garam marsala

• 1 teaspoon coriander

• 14oz can of crushed tomatoes

• 2 teaspoons chili powder

• 1 cup of heavy cream

• 1 tablespoon of sugar

• .5 teaspoon kasoori methi (or dried fenugreek leaves)

Cooking-

• Clean and prep chicken thighs.

• Into a large bowl or container add chicken, plain greek yogurt, minced garlic or paste, finely minced ginger, marsala, cumin (or coriander if you have no cumin), red chili powder and salt (adjust to taste). Massage the chicken and cover with plastic wrap. Place in fridge for at least 3 hours.

• Preheat oven for 425 degrees.

• After the 3 hours remove chicken from fridge and bowl. Prep baking dish/pan with non-stick spray and/or parchment paper.

• Place chicken on oven safe baking sheet or pan.

• Place in oven for about 20-25 mins until just about cooked through.

• While chicken is cooking- make your sauce!

• In a cast iron pan melt gee (or butter) and olive oil together.

• Add in diced onions and let it cook until see through.

• Once desired doneness on onions is achieved- add in all spices and herbs. Cook for another 3-5 mins (or until garlic becomes fragrant).

• Add in the entire can of crushed tomatoes. Simmer together for another 3-5 mins.

• Mix in heavy cream, simmer for another 3-5 mins. Sauce should thicken some and darken a little.

• Remove chicken from the oven and place in the sauce. Simmer together for about 10 minutes, or until chicken is done and tender.

• Serve with naan bread and basmati rice.