Butter Chicken

1Marinating the Chicken In a large bowl, combine yogurt, ginger paste (1 tablespoon), garlic paste (1 tablespoon), turmeric powder (1 teaspoon), red chili powder (1 teaspoon), garam masala (1 teaspoon), ground cumin (1 teaspoon), ground coriander (1 teaspoon), and salt (1 teaspoon). Add the chicken pieces, coat well, cover, and refrigerate for at least 2 hours or overnight for best results.

2Cooking the Chicken Heat a large skillet over medium-high heat. Add a little oil (1 tablespoon) and cook the marinated chicken until browned and cooked through. Remove from the skillet and set aside.

3Preparing the Butter (3 tablespoons) Chicken Sauce In the same skillet, melt the butter (3 tablespoons) with oil (1 tablespoon). Add the chopped onions (2) and cook until soft and golden brown. Stir in ginger paste (1 tablespoon), garlic paste (1 tablespoon), ground cumin (1 teaspoon), ground coriander (1 teaspoon), turmeric powder (1 teaspoon), red chili powder (1 teaspoon), garam masala (1 teaspoon), and paprika (1 teaspoon). Cook for a minute until fragrant.

4Completing the Sauce Add the tomato puree (1 cup) and cook for a few minutes until the oil (1 tablespoon) separates. Pour in the heavy cream (1 cup) and sugar (1 tablespoon), stirring well to combine. Season with salt (1 teaspoon) and pepper to taste.

5Bringing it Together Add the cooked chicken pieces to the sauce, simmer for a few minutes to allow the flavors to meld. Garnish with chopped fresh cilantro.

6Serving Serve the butter (3 tablespoons) chicken hot over cooked basmati rice, garnished with more cilantro. Enjoy with warm naan bread on the side.