Butter Chicken

1: Marinate the chicken thighs with olive oil, yogurt, lime juice, and spices. Cover and refrigerate for at least an hour.

2: Heat a griddle to medium-low and grease with avocado oil. Place a large cast iron skillet on the griddle to heat up for the sauce.

3: Cook the chicken thighs on both sides until the internal temperature reaches 165°F.

4: While the chicken is cooking, add butter to the cast iron skillet.

5: Add the onion and garlic, cooking until translucent.

6: Stir in the tomato paste with the spices and cook until fragrant.

7: Pour in the tomato puree and coconut milk or heavy cream. Mix to combine and allow to simmer for 5 minutes.

8: Slice the cooked chicken and add it to the sauce. Cook for an additional 5 minutes.

9: Top off with heavy cream, lime juice, and cilantro. Enjoy with coconut rice and my homemade pita.