Traditional Butter Chicken

In a large bowl, mix all the ingredients with the chicken cubes. If possible, let marinate in the refrigerator for 12 hours.

Over low heat, heat the butter in a large pan. Add the onions and cook slowly for 20 minutes until they are golden.

Add the garlic and cook for 1 minute. Incorporate the garam masala, the paprika, the cinnamon and the salt. Cook for 1 minute.

Add the diced tomatoes and cook for2 minutes. Then, incorporate the cooking cream.

With an hand blender, mix the sauce until smooth.

Bring the sauce to a boil. Pour the marinated chicken in the sauce. Cover and let simmer over medium-low heat until the chicken is well-cooked, or about 15 minutes.

Garnish the butter chicken with coriander leaves and serve immediately with jasmine rice or naan bread.