Step 1

For the chicken and marinade, season chicken and place in plastic food storage bag

Step 2

Add the marinade ingredients and refrigerate overnight or a minimum of 30 minutes if making the same day

Step 3

Listicle: Rachael Ray 14-Inch Frying Pan with Helper Handle For the preparation, brown chicken in large nonstick skillet over medium-high heat in melted ghee or oil and butter

Step 4

Brown in stages to prevent crowding pan, 3 minutes on each side

Step 5

Remove to sizzle platter or baking sheet

Step 6

Add more fat, if necessary, and onion, season with salt and soften a few minutes, then add garlic and ginger and spices

Step 7

Stir 1 to 2 minutes, add the tomatoes and simmer 5 minutes more

Step 8

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

Step 9

Serve chicken on rice and top with garnishes of choice