Indian Butter Chicken

Marinade for Chicken
1 large onion, grated and divided (the other ½ is for the sauce)
2 tablespoons lemon juice
2 tablespoons lemon zest
1 clove garlic, minced
1 tablespoon fresh ginger, minced
4 ounces non fat Greek yogurt
2 teaspoons garam masala
1 teaspoon salt
3 tablespoons ghee or oil
4 boneless skinless chicken thighs

Sauce
½ the reserved minced onion from above
1 tablespoon ghee or butter
4 cloves garlic, minced
1 tablespoon fresh ginger minced
15 ounces tomato sauce
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon paprika
1 ½ teaspoon garam masala
¾ cup heavy cream
Chopped cilantro for garnish

Basmati Rice
1 cup rice
1 ¾ cup water
Cook as directed on rice package

To a bowl, add the yogurt, lemon juice, lemon zest, grated onion, garlic, ginger, garam masala and salt, whisk until combined.
Place the chicken thighs into a bowl and pour over the yogurt mix, making sure the chicken is completely covered.
Cover and refrigerate 2-3 hours. Remove chicken from marinade and shake off excess marinade from each chicken.
Heat large saucepan with ghee over medium high heat. Place chicken in pan and brown on each side 4 minutes.
Remove chicken to bowl and set aside. To the sauce pan add in the rest of the grated onion and scrape any browned bits from pan with a wooden spoon
and add the ghee in and sauté for 1 minute. Add in the garlic and ginger and sauté again until fragrant.
Add tomato sauce, cumin, coriander, chili powder, paprika and garam masala, stir and bring to a low simmer.
Over low heat whisk in the heavy cream.
Transfer sauce to a blender and blend on high until a smooth.
Pour sauce back into pan and place on medium heat. Cut the chicken into chunks and place into pan with sauce.
Stir chicken to coat and cook for another 5 minutes. If sauce becomes too thick you can stir in some water or more heavy cream.
Serve over Basmati rice and naan bread if desired

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