Butter Chicken

Butter Chicken
Serves 4

1.5 lbs boneless chicken, cut into 1-inch cubes
juice of 1 lemon
salt and red chili powder, to taste
1 cup yogurt
1 onion, chopped
2 tsp ginger, minced
2 tsp garlic, minced
2 chile peppers, minced
1 1/2 tbs curry powder
1 tsp cayenne
3 tbs butter
2 tsp cardamom
1 cinnamon stick
2 cloves
4 medium ripe tomatoes, blended (or canned sauce/dice)
1 tbs tomato paste
1 tsp garam masala
2 tsp cumin, coriander
1 tbs honey
1 tbs dried fenugreek leaves or 2 tsp mustard seed
1 cup thick cream (milk/yog)
8oz kale or spinach, shredded
extra butter or coriander to garnish

Heat oil in a pot over high heat, add the onions, and sauté until dark golden brown. Add the garlic and ginger and chilies, reduce the heat to medium, and cook for 2 minutes. Add the chicken and cook until almost cooked. Add the tomato paste and cook for 30 seconds.
Add the spices, greens, and tomatoes. Let this simmer on low to medium heat, half covered, for about 15-20 minutes. You will notice the gravy thicken and the oil will form a film on top. If the gravy is too thick, you can add a small amount of water. Add the rest of the ingredients and simmer for another 15 minutes. Garnish with butter or coriander.