Butter Chicken Masala: Tender Chicken in Creamy Tomato Sauce

1.In a large bowl, combine the yogurt, lemon juice, cumin, coriander, garam masala, turmeric, red chili powder, and salt. Add the chicken pieces and marinate for at least 1 hour, preferably overnight in the refrigerator.

2.In a large skillet or pot, melt 2 tablespoons of butter over medium heat. Add the marinated chicken (discard excess marinade) and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

3.In the same skillet, add the remaining 2 tablespoons of butter. Add the chopped onions and sauté until they are golden brown, about 5 minutes. Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

4.Pour in the crushed tomatoes, stirring well to combine. Cook for about 10 minutes, allowing the sauce to thicken and the flavors to meld.

5.Add the cooked chicken back into the skillet, along with the heavy cream, sugar, black pepper, and any additional salt to taste. Stir well and simmer for another 10-15 minutes, allowing the chicken to absorb the flavors and the sauce to become rich and creamy.

6.Serve the Butter Chicken Masala hot, garnished with fresh cilantro, alongside warm naan for a comforting meal.