Indian Butter Chicken

Chop chicken into 1-inch pieces and add to large bowl. Add all marinade ingredients, stir a few times to coat and let sit in bowl in fridge 45 minutes to 1 hour

Once chicken is done marinating, add ghee to a Dutch oven or large pan. Once hot, add chicken in small batches to cook through. Once chicken is cooked, set aside.

Add onion and cook until translucent. Add garlic and cook 1 minute more, then add all dry ingredients and cook 1–2 minutes.

Add remaining ingredients and bring to simmer.Simmer 10 minutes, then add to blender and blend until creamy and smooth.

Add chicken back to pan and strain sauce in mesh sieve over the chicken. Stir to incorporate. Serve alongside cauliflower or jasmine rice and with some naan!