Recipe

Chicken Makhani (butter chicken)
For the Chicken:
boneless skinless chicken breasts or thighs or both
plain unsweetened yogurt
garam masala
salt and pepper
garlic
Cut chicken into large pieces and marinate in the combination of yogurt, garam masala, garlic, and salt and pepper. Allow to marinate for several hours. Then grill or broil chicken until nicely browned (if it's not cooked all the way through, that's okay, because it will finish cooking in the sauce). Set chicken aside.
For the sauce:
One onion, chopped
3 or 4 garlic cloves, minced with a big knob of ginger to form a paste
juice of 1 lemon
2 tablespoons butter
garam masala
dash of chili powder
dash of cumin
1 bay leaf
1 small can tomato paste
1 can evaporated milk or 1 can coconut cream

Saute the onion in some ghee or light olive oil (I use pomace oil) until soft and golden. Add the garlic/ginger paste, garam masala, chili powder, cumin, and bay leaf and stir and cook for a minute to toast the spices. Add the butter and lemon juice and stir and cook a couple more minutes. Then add the tomato paste, working it in, let cook a couple minutes more. Then add the cooked chicken and the evaporated milk/coconut cream and stir well to combine. Bring mixture to a soft boil, then reduce heat and simmer over medium-low for about twenty minutes. Watch it carefully and stir occasionally. Serve over basmati rice.