Indian Butter Chicken

For the chicken and marinade:
In a medium bowl, mix chicken, yogurt, garlic, ginger, chili powder, garam masala, and salt and pepper. Cover the bowl and allow it to marinate for 1–2 hours or overnight in the fridge.

Preheat oven to 475ºF. Cook chicken for 10 minutes on the middle rack. Turn broiler on high and move chicken to the top rack. Char the top for 2–3 minutes until the top of the chicken begins to brown or burn slightly. Remove chicken from oven.

For the sauce:
In a large frying pan or wok, heat the oil over medium high. Add butter and allow it to melt. Add coriander and cumin and cook for about 30 seconds.

Add onion, turmeric, garlic and ginger and cook until onion becomes translucent, 2–3 minutes. Add garam masala, chili powder and paprika, stir until coated and cook for about 40 seconds.

Add tomato puree and water and bring sauce to a simmer. If you like your sauce to be smooth rather than chunky, remove from heat at this point. Pour the sauce into your food process and puree until smooth.

Pour the puree back into the pan and bring back to a simmer. Add the partially cooked chicken. Turn the heat down to low, cover the pan with a lid and summer for 20 minutes.

Stir in the cream and fenugreek leaves and season with salt and pepper. Cook for 2–3 more minutes.

Serve over basmati rice and sprinkle some chopped cilantro on top.