Pensey'S Butter Chicken

• 2 lbs. bone-in, skin-on chicken breasts
• Sauce:
• 1 TB. ghee
• 1 medium onion, finely chopped
• 1/2 tsp. grated fresh ginger or 1/4 tsp. powdered ginger
• 1 clove garlic, minced or 1/4 tsp. minced garlic
• 2-3 TB. green chilies, finely chopped (roughly 2 jalapenos)
• 3/4 cup tomato puree
• 2 tsp. sweet curry powder
• 2 tsp. garam masala
• 1 tsp. ground cumin
• 1/2 tsp chili powder
• 4 oz. unsalted butter (1 stick)
• 6 oz. plain yogurt
• 2 TB. fresh cilantro (optional)
• Vegetarian version:
• 4 medium potatoes, cooked and cubed
• 1 1/2-2 cups cooked chickpeas

1. Preheat oven to 350. Wash the chicken and pat dry. Place on a baking sheet and bake at 350 for 1 hour.
2. While the chicken is baking, prepare the sauce. Melt the ghee in a large, non-stick pan over medium-high heat. Add the onion and cook until golden brown. Add the ginger, garlic and green chilies. Cook for 1 minute before adding the tomato puree. Add the curry powder, garam masala, cumin, chili powder, powdered ginger and cook for 2-3 minutes. Reduce the heat to low, add the butter and cook, stirring constantly, until the butter is melted. Remove from the heat and add the yogurt; mix well. Cover and set aside.
3. Remove the chicken from the oven and let cool. Remove the meat from the bones and place in a baking dish. Add the sauce and mix. Cover and bake at 350 for 15 minutes. Remove the lid and bake an additional 5 - 10 minutes. Sprinkle with fresh cilantro before serving, if desired.

chicken breasts, tb, onion, ginger, clove garlic, tb, tomato puree, sweet curry, garam masala, ground cumin, chili powder, unsalted butter, plain yogurt, tb, version, potatoes, chickpeas

Taken from www.epicurious.com/recipes/member/views/penseys-butter-chicken-51855221 (may not work)