Butter Chicken

This recipe is from Weekend Cooking by Company's Coming (Jean Paré). It's not exactly authentic, but it's the second most requested dish from my husband. Serves 4 to 6.

⅔ cup of plain yogurt
¼ cup of tomato paste
1 ½ Teaspoon of ground coriander
1 ½ Teaspoon of Garam Masala
1 Teaspoon of ground ginger
1 Teaspoon of paprika
2 Teaspoons of sugar
½ Teaspoon of chilli powder
4 garlic cloves, minced
12 boneless, skinless, chicken thighs, cut in half

 ½ cup of butter
1 onion, chopped
1 cup of tomato sauce (or ground tomatoes)
1 cup of chicken broth
6 whole green cardamom, lightly cracked
1 4inch cinnamon stick
salt, if needed
1 cup of coconut milk

Combine 9 first ingredients in a large bowl. Add the chicken and marinate overnight.

Melt butter in a large saucepan over medium heat. Add onion and cook for around 5 minutes. Add chicken with marinade and next 5 ingredients. Stir. Cover and simmer for 10 minutes. Remove and discard cardamom and cinnamon stick.

Add coconut milk, and stir. Simmer uncovered for 45 minutes, stirring occasionally.