Butter Chicken by Tahir Chaudhary

Ingredients
For Marinade:
Chicken Breasts (Cubes) 2
Lemon Juice 2 tbsp
Garlic (Minced) 2 cloves
Garam Masala 1 tbsp
Salt 1 tsp
For Sauce:
Vegetable Oil ¼ cup
Onion (Chopped) 2 ½ cups
Garlic (Chopped) 1 tbsp
Garam Masala 1tbsp
Chili Powder 2 tsp
Cinnamon ¼ tsp
Cloves ⅛ tsp
Salt 1 tsp or to taste
Tomatoes (Diced) 2 cups
Cream ¾ cup
Lemon Juice 1 tbsp
Butter 2 tbsp
Cilantro (Chopped) For garnish

Method

Combine all marinated ingredients in a baking dish, massaging the marinade into the chicken and let stand at room temperature.
Heat oil over medium heat in a large saucepan. Add onions and slowly cook until golden.
Then add garlic and cook until fragrant, about 1 minute.
Stir in garam masala, chili, cinnamon, cloves and salt and cook for 1 minute more.
Add tomatoes and cook 2 minutes. Then add cream and bring to a simmer.
Add chicken to the sauce, cover and simmer over medium low heat until cooked through, about 15 minutes.
Stir in lemon juice and butter and add more salt if needed.
Sprinkle with cilantro if desired and serve.