Butter Chicken

1In a bowl, combine yogurt, ginger garlic paste (1 tablespoon), cumin (1 teaspoon), garam masala (1 teaspoon), turmeric (1 teaspoon), chili powder (1 teaspoon), and salt. Add the chicken pieces, mix well, cover, and marinate for at least 30 minutes.

2Preheat the oven to 400°F (200°C).

3Place the marinated chicken on a baking sheet and bake for 20 minutes or until cooked through.

4In a large pan, heat butter (3 tablespoons) and oil over medium heat. Add onions (2), garlic (4 cloves), and ginger. Cook until the onions (2) are translucent.

5Add crushed tomatoes (1 can), ground coriander (1 teaspoon), cumin (1 teaspoon), paprika (1 teaspoon), and garam masala (1 teaspoon). Cook for 10-15 minutes, stirring occasionally.

6Stir in heavy cream (½ cup) and cooked chicken. Simmer for another 10 minutes to allow flavors to blend.

7Garnish with fresh cilantro and serve hot with rice or naan.