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Rach and John's favorite Indian restaurant in New York City is SONA, and one of their favorite dishes there is the butter chicken. They miss it so much when they are at their home upstate, that they started making their own butter chicken. "This is our version of as close as we can get to that!" Rach explains. No surprise, it's absolutely delicious. Rach likes to serve it with basmati rice cooked in chicken stock and flavored with garlic and butter. Another great accompaniment is grilled naan with yogurt and Boondi masala on top.
Pro Tip from Rach: You can use either evaporated milk or heavy cream in this recipe. The former has fewer calories, but they are both good.
For more Indian inspiration, check out SONA's signature dish, Gruyere Cheese Dosas with Edamame & Potato Mash.
For the chicken and marinade, season chicken and place in plastic food storage bag. Add the marinade ingredients and refrigerate overnight or a minimum of 30 minutes if making the same day.
For the preparation, brown chicken in large nonstick skillet over medium-high heat in melted ghee or oil and butter. Brown in stages to prevent crowding pan, 3 minutes on each side. Remove to sizzle platter or baking sheet. Add more fat, if necessary, and onion, season with salt and soften a few minutes, then add garlic and ginger and spices. Stir 1 to 2 minutes, add the tomatoes and simmer 5 minutes more. Puree in high-powered blender or food processor, add back to pan, add milk or cream, sugar or honey, fenugreek, chicken, juice of 1 lime and curry leaves (if using) and simmer at low heat for 8 to 10 minutes more.
Serve chicken on rice and top with garnishes of choice.