Butter Chicken aka Murgh Makhani

Ingredients:
4 boneless chicken ~ cubed (I used thigh & leg meat)
3 Medium onion ~ minced
4 Medium tomato ~ pureed
6oz tomato paste/sauce (1 small can)
50g butter
1/2 cup fresh milk
200g plain yogurt
1/2 cup heavy cream
1 large pinch dried fenugreek leaves
1 small bunch of coriander leaves ~ chopped

Paste:
8 cloves garlic
2-1/2" ginger
2 tbsp coriander powder
1 tbsp chili powder
1 tsp turmeric powder
1 tbsp garam masala
1/2 tbsp salt

Directions:

1. Heat butter in a pan & add the minced onions.   Saute till soft or golden brown.
2. Add the paste & saute for a minute till fragrant.   Then add the tomato puree & paste; cook for 3-4 mins until the mixture bubbles uniformly.
3. Thrown in the fenugreek leaves, milk, yogurt & cubed chicken.   Cooked covered for 8-10 mins until the chicken is soft.  Check once or twice in between & give the curry a stir.
4. When the chicken is cooked soft, open the lid & cook for a further 30 mins till the gravy thickens & add the heavy cream.   Give it a good stir, but don't boil.
5. Remove from fire, garnish with the coriander leaves & serve hot with naan or rice.