1/2C (3.95 oz) (112 gr)unsalted butter,cut into cubes
2C (16.95 oz) (480 gr)crushed tomato
2tbsp (1.06 oz) (30 gr)granulated white sugar
1tsppowder chile or chili flakes
1tbspdried fenugreek
2tspgaram masala
2C (16.25 fl oz) (480 ml)heavy cream
Salt,to taste
Instructions
For the marinade:
Cut the chicken into small bite-size pieces and put in a big bowl. Add in all the ingredients but butter and mix well for the chicken to absorb it all.
Cover the bowl with kitchen plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Once the chicken has marinated, heat up a pan over medium high heat on the stove with butter. Then cook there the kitchen for 2 minutes on each side until it is seared but not throughly cooked.
Take the chicken pieces off the heat and put on a plate. Let it sit while you make the sauce.
For the sauce:
Using the same pan, over medium heat, add half of the butter and let it melt.
Add in the crushed tomato, sugar, powder chile, fenugreek and garam masala and cook for about, stiring non-stop using a wooden spoon until it reduces and the liquid evaporates (the tomato has to sort of separate from the butter, that's when you will know it is ready) and all the flavors integrate.
Add in the rest of the butter along with the cream and season with salt and cook for about 3 more minutes until you get a smooth mixture.
Add the chicken to this sauce and cook for 7-8 more minutes until the chicken is cooked and soft. Season with some more salt if needed and serve the butter chicken while still hot with some basmati rice or naan type bread.