Chicken Makhni (Butter Chicken) 🐔 (no marination required)

Makes 12 drumsticks (serves 4-6 people).
This is generally for special occasions because it is a rich dish.

Put in a bunch of ghee to cover the bottom of your pan, on medium heat
Can use other oils as an alternative to ghee if you do not have any (e.g. coconut oil, olive oil, canola oil, etc)
Can use less oil to be healthier

Add to the ghee:
1 tsp of mustard seeds
One medium diced onion
Ginger-garlic paste (best if you make your own by blending two inches of ginger and four cloves of garlic; you can make this paste by blending the ginger and garlic with a little bit of water, otherwise you can use the premade blends sold at stores)

Stir until onions are browned and the ginger/garlic smell is gone
Then add two diced tomatoes until they are dissolved in the oil
Then add chicken and stir around in the oil for a few minutes

In a spice grinder:
Coriander seeds 1 tsp
Cumin seeds 1 tsp
4 black peppers
2 allspice
2 cloves
2 cardamom
1 cinnamon
1 bayleaf
1 tbsp Kasuri methi leaves
Add the grinded spices to the chicken

Then add the following to the chicken:
Turmeric 1/2 tsp
5 tablespoons ketchup
2 tsp sugar (Can use no sugar to be healthier)
1/2 tsp of tasting salt (MSG)
2 tsp of boxed butter chicken powder
A handful of cashews, blended to a paste with a little bit of milk
1/2 tbsp of chili powder
1/2 tbsp salt

Change the heat to medium-high.
Stir the chicken and all the powder for like 7 minutes.  Make sure it's stirred up real well (the 'makhano' process).

Then add:
3 tbsp beaten yogurt
Two cups milk
1/2 cup heavy cream (Can use less heavy cream to be healthier)
The sauce should be higher than the chicken.  If it is not, feel free to add more milk, yogurt, and heavy cream until that happens.
Stir for four minutes or so, then cover on medium heat for 20 minutes.  During this time, come back to check in on the chicken once or twice and stir.  It may need to be put on a lower heat.

Check the temperature of the chicken and make sure it is cooked (minimum 165 degrees).  Reduce to medium-low heat.
Then add five tablespoons of butter, by the tablespoon and stir in.
Add finely diced jalapeño and a handful of coriander leaves (both should be really finely diced).
Adjust for salt.
Cover on low heat for ten minutes and serve with rice.