Butter Chicken

1. In a medium bowl, combine the yogurt, minced garlic, grated ginger and turmeric. Marinate chicken in the yogurt mixture for about 30 minutes. 2. Transfer the chicken to a wire rack on top of a sheet tray lined with aluminum foil, and broil the chicken until charred, about 5-6 minutes per side. 3. Melt 2 tablespoons of butter in a sauce pot. Add the onion and cook until translucent, about 5 minutes. Add the rest of the spices and cook for 1-2 minutes, until fragrant. 4. Add the tomatoes and sugar and bring to a simmer, about 5-7 minutes. 5. Add the heavy cream, and simmer 5 minutes longer. (If you prefer a smoother sauce, blend sauce with an immersion blender until smooth.) 6. Add the broiled chicken to the sauce. Then add the lemon juice and remaining 2 tablespoons butter, and simmer until cooked through, about 15 minutes. 7. Garnish with fresh parsley leaves and serve warm over cooked rice with naan.