This restaurant style Indian butter chicken is made with tender marinated chicken breasts in a rick and creamy tomato based sauce. This mild curry recipe is one the whole family will enjoy.
Combine all of the spice mix in a small bowl and set aside.
Combine all of the marinade ingredients in a medium bowl and set aside.
Cube the chicken breast and add to the marinade. Refrigerate at least 4 hours, but better overnight.
When ready to cook, melt the ghee over medium heat.
Add in the onions and cook until soft, about 5 minutes. Add in the ginger and garlic and cook an additional 1-2 minutes.
Stir in the spice mix with the onions and cook for another 1-2 minutes until well combined.
Remove the chicken from the marinade and add to the onion-spice mixture. Cook the chicken for 5-7 minutes, stirring frequently, until the outside is evenly cooked.
Stir in the tomato sauce and tomatoes, and stir to combine.
Stir in the coconut milk or heavy cream and stir well.
Reduce heat to simmer and cook about another 5-10 minutes. The sauce should be slightly thickened and the chicken should be tender but cooked through.
Serve along Jasmine rice and naan bread. Top with some fresh cilantro.