Butter Chicken

Steps

Combine all ingredients for the chicken marinade in a bowl. Marinate between 30 minutes and overnight.
Heat oil in a large skillet over medium-high heat. Fry chicken until browned, working in batches, about 3 minutes. Set aside.
Heat ghee in the same pan, and fry the onions while scraping the bottom of the pan.
Add garlic and ginger, sauté for 1 minute. Add coriander, cumin, and garam masala. Toast spices for 30 seconds.
Add crushed tomatoes, chili powder, and salt. Simmer for 10–15 minutes until sauce thickens.
Scoop mixture into a tall container, and blend smooth using an immersion blender.
Pour the mixture back into the pan. Add heavy cream, sugar, and kasoori methi to the sauce. Add chicken back and cook until sauce is thickened to your liking.
Serve with naan and over basmati rice.