Butter Chicken

In a large bowl, mix together the yogurt, garlic, ginger, lemon juice, spices and salt until they're well combined. Add the chicken thighs and stir well to coat them in the marinade. Cover the bowl and let the chicken sit for 30 minutes, or refrigerate it until you're ready to cook. Editor’s Tip: The chicken should marinate at least 30 minutes, and can marinate for up to 24 hours.

Heat the oil in a large skillet over medium heat. Add the chicken and sear it for two to three minutes on each side. Transfer the chicken to a plate or bowl and set it aside. Editor’s Tip: The chicken does not need to be cooked through at this stage, as it will finish cooking later in the sauce.

Heat ghee in the same skillet over medium heat. Add the onions and saute them for three to four minutes, scraping up any browned bits left from the chicken. Toss in the minced ginger and garlic and cook for one additional minute. Add the cumin, garam masala and coriander, and continue to cook for about one minute. Next, add the tomatoes to the skillet, along with the chili powder and salt. Simmer over medium-low heat until the sauce thickens and it has a deep red color, 10 to 15 minutes. Editor’s Tip: If you want a super smooth sauce, spoon the contents of the skillet into a blender and pulse until smooth, or use an immersion blender. If the mixture is too thick, add 1 to 2 tablespoons of water.

Return the chicken to the skillet with the sauce. Add in the cream, sugar and fenugreek (if using). Stir the mixture to combine. Simmer the chicken for 8 to 10 minutes or until the chicken is cooked through. If the sauce is too thick, add a few tablespoons of water.

Serve the chicken with hot cooked basmati rice, a sprinkle of cilantro and naan.