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Ingredients

Boneless Chicken Breast, Skinned and Diced – 1 kg
Tomatoes, Diced – 400g
Garlic, Chopped – 2 tbsp
Onion, Chopped – 375g
Vegetable Oil – 4 tbsp
Garam Masala – 2 tbsp
Paprika Powder – 2 tsp
Cinnamon Powder – 1/4 tsp
Whipping Cream – 12 tbsp /170ml
Butter Ghee – 2 tbsp
Salt – To Taste
Coriander /Cilantro, Chopped – To Garnish 

Marinade Ingredients:

Garlic, Minced – 2 Cloves
Lemon Juice – 2 tbsp
Garam Masala – 1 tbsp
Salt – 1 tbsp 

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Method 

Step 1: Mix the marinade ingredients well. Add the chicken dices into the marinade and keep them in a zip-lock bag overnight in the refrigerator.
Step 2: Heat the vegetable oil in a large saucepan and add the onions. Cook for around 20 minutes in medium heat until the onions turn golden in colour.
Step 3: Add garlic to the mix and cook for one minute. Add garam masala, followed by paprika, cinnamon and some salt to taste and cook for one more minute. Cook for 2 minutes more after adding tomatoes, and the whipping cream. At this step, stop heating and use a hand blender to puree the contents in batches until the texture becomes thick and saucy.
Step 4: Heat the saucepan again, and while simmering, add the chicken pieces into the sauce. Cover the pan and simmer for around 12 minutes, or until the chicken is cooked.
Step 5: Add butter while stirring, and add salt as per your taste. Optionally, you can serve the butter chicken with sprinkled coriander/cilantro.

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