How to Make
Butter Chicken (Murgh Makani)

MARINADE:

1. Combine all the marinade ingredients in a mixing bowl and refrigerate until ready to cook. (You could prepare this ahead of time and leave it in the fridge overnight.) 

CURRY:

1. Put a little bit of olive oil into a large pan with deep sides. Let it get hot. Put the chicken in and fry it until it starts to turn brown and stick to the bottom. Once done, take the chicken out and place it on a clean plate. 
2. Add a decent chunk of butter to now empty pan and fry the onions until they become translucent. Add garlic and cook for 1 minute. After a minute, add cumin and coriander and let bloom for an additional minute or until fragrant. 
3. Add tomato sauce and cayenne pepper. Stir and place a lid on the pan. Turn the heat down to a simmer and let it cook for 15 min, stirring occasionally. 
4. After 15 min, turn the heat down to low and take all the liquid out into a container in which you can blend it with an immersion blender. 
5. Once blended, return to the pan and add whipping cream and brown sugar.  Whisk together and add chicken. Bring to a boil. 
6. Taste and adjust seasoning.