In a bowl combine the Greek yogurt, 2 cloves of pressed garlic, and 1/8 tsp ginger along with all of the spices listed under the marinade.
Add the chicken thighs into the marinade. Cover and let it marinate in the refrigerator for about 4 hours.
Bake chicken in the oven
Once the chicken has marinated, line a baking sheet with foil and lay the chicken on top. Preheat the oven to 380 degrees Fahrenheit and bake for 20 minutes. Then turn the oven onto broil and bake for another 4-5 minutes.
4. After the chicken cools down, collect all the drippings from the chicken and set it aside. Then cut into 1-inch cubes.
Make the sauce
Dice the tomato and onion and set aside.
In a large skillet heat butter and avocado oil over high heat. When the oil becomes hot add the cumin seeds and stir for about 1 minute.
Add 4 cloves of minced garlic, 1/4 tsp of ginger, and the diced onion to the oil and cook until the onion becomes translucent.
Add the diced tomatoes and cook for about 3 minutes. Then add the tomato sauce.
After the sauce has cooked for a few minutes add the rest of the spices listed below the sauce ingredients.
Add chicken back in + heavy cream
Add the chicken back into the sauce and pour in the heavy cream. Let the flavors blend for another 5 minutes then remove from heat.
Notes
How long will butter chicken keep?This Indian butter chicken will last up to 4 days in an airtight container in the refrigerator. If you are just storing the sauce alone, then you can keep that in a lidded container for about 4 days in the fridge.What to serve it with
Naan bread
pilaf or basmati rice
sauteed or stir-fried vegetables seasoned with Indian spices.