Chicken Makhani--Indian Butter Chicken

2 lbs boneless, skinless chicken breasts, cut into 1" pieces
2 TBSP lemon juice
1 TBSP chili powder
1 TBSP butter
1 TBSP olive oil
1 onion, thinly sliced
1 TBSP miinced garlic
1 TBSP garam masala
1 TBSP ginger paste (minced ginger)
2 cups tomato puree(or tomato sauce)
1 TBSP chili powder
salt to taste
2 TBSP butter
1/2 cup heavy cream or evaporated milk

In medium bowl place chicken, lemon juice, and chili powder. Toss to coat and set aside.

In heavy skillet, cook onion and garlic in 1 TBSP butter and 1 TBSP olive oil. Add remaining spices, tomato puree, and 2 TBSP butter and simmer for 10 minutes.

Stir in marinated chicken pieces. Bring back to a boil, then reduce heat and simmer about 15 minutes until chicken is thoroughly cooked. Stir in heavy cream or evaporated milk and serve over hot cooked rice. Serves 4-6.