Chicken Makhani (Indian Butter Chicken)

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2 teaspoons chili powder

3 tablespoons lime juice

1 1/2 teaspoons salt, plus additional to taste

1 3/4 pounds boneless, skinless chicken thighs (may substitute chicken breasts, cut in thigh-size pieces)

1 cup plain yogurt (not nonfat)

2 tablespoons garlic paste

1 teaspoon ginger paste

1/2 teaspoon garam masala

2 tablespoons vegetable or canola oil

1 to 2 tablespoon ( ) unsalted butter, melted, for basting

1 to 2 tablespoon ( ) unsalted butter

1 tablespoon combination of whole cloves, 1/4 of a crumbled cinnamon stick, whole black pepper, cardamom seeds (whole garam masala blend)

1 tablespoon garlic paste

1 tablespoon ginger paste

1 tablespoon seeded and chopped mild chili peppers (optional)

1 3/4 cups tomato puree

1 teaspoon chili powder

1/2 teaspoon garam masala (powdered)

1/2 teaspoon dried fenugreek leaves (also known as kasturi methi)

1 cup water


1/2 teaspoon sugar

1 cup heavy cream or half-and-half

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