Somewhat more peppery and hot than traditional butter chicken. Nevertheless, the fragrances of this rendition are nothing short of rapturous.
In a bowl, combine the chicken with the yogurt, garlic, ginger, Butter chicken masala and salt. Marinate for 1-48 hours.
In a frying pan, melt the ghee and sauté the marinated chicken for 12-13 minutes.
Add tomatoes and cook for 5 minutes more.
Add cream and, if desired, salt. Simmer for 5 minutes. Incorporate butter cubes one by one while mixing.
Garnish each portion with a sprinkle of garam masala and chopped cilantro. Serve.