Indian cuisine is comforting and substantive is its’s nature. The melding of flavors from it’s spices are often indescribable. This butter chicken is no exception. And while it takes a bit of forethought, it is easy in it’s assemble and delightful in it’s consumption.

{for the marinade} 1/2 C yogurt 2 Cloves Garlic, minced 2 Tsp Garam Masala 1 Tbsp Lemon Juice 1 Tsp Cumin 1 Tsp Ginger powder 1 Tsp Garlic Powder 1/4 Tsp Coriander 1 lb. Chicken Tenders, cut into cubes 1 Tbsp Oil Salt to taste {for the sauce} 2 Tbsp Ghee 1 Can Crushed Tomatoes 1 Onion, thinly sliced 1 C Half and Half Cilantro, finely chopped.

Place the ingredients for the marinade in a plastic bag and let it stand overnight. When ready to prepare, heat the ghee and sauté the onion until wilted.

Add the previously marinated chicken cubes and cook until browned. Add the crushed tomatoes to the browned chicken and onions. Simmer 30 minutes over medium to low heat. In the last five minutes of simmering, add the half and half, stirring to incorporate. Garnish with fresh cilantro and serve immediately.