Butter Chicken by This Old Gal

– 2 pounds Chicken Thighs (boneless/skinless)
– 3 tablespoons Ghee
– 1/4 cup Low Sodium Chicken Broth (or 1/4 cup water + 1/4 tsp Better than Bouillon Chicken Base)
– 3/4 cup Homemade Yogurt (full fat)
– 1 tablespoon Ginger Garlic Paste (or 1/2 TBL Fresh Garlic & 1/2 TBL Ginger Root)
– 1 tablespoon Lime Juice
– 2 teaspoons Garam Masala (divided)
– 1/4 teaspoon Kasuri Methi (Fenugreek)
– 28 ounces Whole Tomatoes in Puree
– 1/4 cup Raw Cashews
– 2 tablespoons Butter
– 1 tablespoon Ginger Garlic Paste (or 1/2 TBL Fresh Garlic & 1/2 TBL Ginger Root)
– 2 teaspoon Sea Salt
– 1 teaspoon Garam Masala
– 1 teaspoon Ground Cumin
– 1/2 teaspoon Ground Coriander
– 1/4 teaspoon Organic Turmeric Powder (optional)
– 1/4 teaspoon Cayenne Pepper (or more to taste)
– 1/4 teaspoon Chili Powder (or more to taste)
– 12 ounces Basmati Rice (rinsed)
– 12 ounces Fresh Water

Prep Time: 30 min
Cook Time: 3 min
Total Time: 35 min