Best Creamy butter chicken curry

I usually make this in one pan to make clean up easy. I do cook rice in a separate pan to eat with it. We will also buy Naan and warm it up in the oven.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, mix together the yogurt, lemon juice, salt, half of the garam masala, chili powder, and turmeric. Add in the chicken pieces and toss to coat.

Step 2

Cover and place in the refrigerator to marinate for at least 1 hour, and up to 24 hours.

Step 3

In a large cooking pot or Dutch oven, heat the vegetable oil over medium heat. Once the oil is shimmering, add the chicken and the marinade to the pot.

Step 4

Stir occasionally, and cook until the chicken is browned and no longer pink, about 4 to 5 minutes.

Step 5

Add the remaining garam masala, brown sugar, cumin, cardamom, cinnamon, ground cloves, ginger, garlic, tomatoes, and heavy cream. Simmer uncovered for 10 to 15 minutes, stirring occasionally.

Step 6

Stir in the butter until melted.

Step 7

Remove from heat and taste for salt and pepper; adjust accordingly.

Step 8

Garnish with chopped cilantro, and serve immediately.