Indian Butter Chicken

Step 1

In a large bowl, whisk together the yogurt, garlic, ginger, lemon juice, salt and Garam Masala until fully incorporated.Add the chicken pieces and toss to combine, coating the chicken entirely with the marinade

Step 2

Cover and refrigerate for 1-3 hours.In a large pan set over medium-high heat, melt the Brummel & Brown Organic Buttery Yogurt Spread

Step 3

Add the onions, stirring frequently until translucent, about 5-7 minutes

Step 4

Add the garlic and cook for another 2-3 minutes.Add the cinnamon, cayenne, kosher salt, cumin, Garam Masala, and tumeric

Step 5

Stir until fragrant, about 1-2 minutes

Step 6

Add the tomatoes

Step 7

Bring to a boil

Step 8

As soon as the tomatoes begin to boil, turn the heat to low and simmer for 20 minutes.Transfer the sauce to the base of a blender (this may take 2 batches depending on the size of your blender)

Step 9

Blend until smooth

Step 10

Pour the sauce back into the pot, and add the chicken and all of the marinade

Step 11

Bring the mixture to a boil, then again turn the heat to low and simmer, uncovered for 30 minutes, until the chicken is cooked through.Serve over rice, alongside naan, topped with cilantro and a squeeze of lime.