Step 1

Day Before:Place chicken thigh pieces into a large bowl and toss with yogurt and lemon juice. Cover with plastic wrap and refrigerate for 12 to 24 hours. (I recommend the

Step 3

Day Of: Heat a large 10 or 12-inch skillet over medium-high heat. Drizzle in a teaspoon of butter or oil, add the ginger and garlic. Cook for 1 to 2 minutes before adding in the chicken and the marinade. Cook for 10 to 15 minutes or until no longer pink.

Step 5

Next, stir in the garam masala, turmeric, cumin, coriander, cayenne (I did a couple shakes of the cayenne in mine and it was the perfect heat) and the salt.

Step 7

Pour in the tomato puree and add the sugar. Reduce heat to low and simmer for 15 to 20 minutes.

Step 9

Stir in coconut milk and heat through.

Step 11

Serve butter chicken over cooked basmati rice with, naan and a sprinkle of torn cilantro leaves.