Butter Chicken

(serves 3-4)
(prep time 45 mins)
Ingredients

Boneless, skinless chicken thighs (cut into 1" squares) 1/2 lbs
Red Onions (sliced) 1 med
Tomatoes (diced) 2 med
Green chilies (chopped) 1 Tbs
Garlic (crushed) 2 tsp
Yogurt 1/2 cup
Fresh lime juice 1/2 med lime
Turmeric powder 2/3 tsp
Kashmiri mirch (crushed) 1 tsp
(Kashmiri mirch is a whole dried red chili. Use any red chili flakes or cayenne pepper instead)
Black cumin 2/3 tsp
Mustard seeds 2/3 tsp
Fenugreek seed powder 1/3 tsp
Salt
Oil enough to cover the bottom of your pan
Butter (unsalted) 3Tbs

Method

Firstly, sear the chicken meat in hot oil for a min or until it has a golden brown crust. Put the chicken aside, it will later cook completely in the gravy.
Now fry the onions until golden brown.
Add the garlic and the chilies stir for a few seconds and finally add the tomatoes.
Give everything a good stir. Lower heat to med high.
Cover and simmer for 3-4 minutes or until the tomatoes break down to a mush.
Blend this mixture in a blender with yogurt. Keep aside.
Now we are going to toast the spices.
Heat about a Tbs of oil. Put the mustard seeds in and wait till they crackle. Add the rest of the spices (no salt) and stir for about 10 seconds. .
You can now season with salt and add the yogurt mixture and the chicken.
Give it a good stir.
Cover the pan and cook on med low heat for about 20 mins or until the chicken is done.
Turn off the heat.
Add lime juice and the butter.
Let the heat of the pan melt the butter.
Stir.
And you are done :-)