Ingredients:

For the chicken marinade:

• 500g boneless chicken, cut into cubes
• 1/2 cup plain yogurt
• 1 tablespoon ginger garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust for spice level)
• Salt to taste

For the curry:

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 1 tablespoon ginger garlic paste
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• 1 teaspoon turmeric powder
• 1/2 cup tomato puree or blended tomatoes
• 1/2 cup heavy cream
• 1/2 cup water or chicken broth
• 1 tablespoon sugar (optional, for balance)
• Salt to taste
• Fresh cilantro for garnish
• Extra butter for richness (optional)

Instructions:

1. Marinate the Chicken:

• In a bowl, mix the chicken pieces with yogurt, ginger garlic paste, lemon juice, ground cumin, ground coriander, garam masala, chili powder, and salt.
• Cover and let it marinate in the refrigerator for at least 1 hour, ideally overnight for best flavor.

2. Cook the Chicken:

• In a large pan or skillet, heat a bit of oil over medium-high heat.
• Add the marinated chicken and cook until browned and cooked through (about 6-8 minutes). Remove the chicken and set it aside.

3. Make the Butter Sauce:

• In the same pan, melt 2 tablespoons of butter and 1 tablespoon of oil over medium heat.
• Add chopped onions and cook until they are soft and golden brown (about 5 minutes).
• Add ginger garlic paste and cook for another minute until fragrant.
• Add cumin, garam masala, chili powder, and turmeric. Stir well to combine and cook for 2-3 minutes to toast the spices.
• Pour in the tomato puree and cook for 5-7 minutes until the sauce thickens and the oil starts to separate from the tomatoes.
• Add cream, water (or broth), sugar (optional), and salt to taste. Stir well and simmer for about 5 minutes to blend the flavors.

4. Combine Chicken and Sauce:

• Add the cooked chicken pieces into the sauce and simmer for another 5-7 minutes until the chicken is fully coated and heated through.
• Taste and adjust seasoning if needed. Add extra butter for a richer sauce, if desired.

5. Serve:

• Garnish with fresh cilantro.
• Serve with naan bread, basmati rice, or both.

Enjoy your delicious Indian Butter Chicken!