Butter Chicken

Ingredients:
For the Chicken Marinade:

• 500g (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• Salt, to taste
  For the Butter Chicken Sauce:
• 2 tablespoons butter
• 1 tablespoon oil (optional)
• 1 large onion, finely chopped
• 2 tablespoons ginger-garlic paste
• 2 large tomatoes, pureed (or 1 cup tomato puree)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 cup heavy cream
• 1 teaspoon sugar (optional)
• Salt, to taste
• Fresh cilantro leaves, for garnish
  Instructions:
  Step 1: Marinate the Chicken

1. Prepare the marinade: In a bowl, mix yogurt, lemon juice, ginger-garlic paste, and all the spices for the marinade.
2. Coat the chicken: Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
   Step 2: Cook the Chicken
3. Sear the chicken: Heat a little oil or butter in a pan over medium-high heat. Cook the marinated chicken pieces until they are browned on all sides, but don’t worry if they aren’t fully cooked inside. Set them aside.

Step 3: Make the Butter Chicken Sauce

1. Cook the onions: In the same pan, add butter and a bit of oil. Sauté the chopped onions until they turn golden brown.
2. Add ginger-garlic paste: Stir in the ginger-garlic paste and cook until fragrant.
3. Tomato puree: Add the tomato puree and cook until the oil separates from the tomato mixture (about 10 minutes).
4. Spice it up: Add cumin, coriander, red chili powder, and garam masala. Stir well and cook for another 2-3 minutes.
5. Simmer with cream: Lower the heat, add the cream, and stir to combine. Let the sauce simmer gently for 5-7 minutes. Add a teaspoon of sugar if you prefer a sweeter flavor.
6. Add the chicken: Add the seared chicken pieces to the sauce and let them cook for another 10 minutes, ensuring they are fully cooked and have absorbed the flavors.
   Step 4: Serve
7. Garnish: Once done, garnish with fresh cilantro leaves.
8. Serve with naan or rice: Serve hot with naan, chapati, or steamed basmati rice for a hearty meal.
   Optional:

• For a richer taste, you can add an extra tablespoon of butter on top while serving.
• You can also add a bit of fenugreek leaves (kasuri methi) towards the end for an authentic touch.
  Enjoy your Butter Chicken with warm naan or rice!