Christmas Butter Chicken

1In a bowl, combine yogurt, ginger garlic paste (1 tablespoon), turmeric powder (1 teaspoon), chili powder (1 teaspoon), garam masala (1 teaspoon), cumin powder (1 teaspoon), coriander powder (1 teaspoon), paprika (1 teaspoon), and lemon juice (1 tablespoon) to make the marinade.

2Add the chicken thighs (2 lbs) to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for best results.

3In a blender, blend the soaked cashew nuts (½ cup) with a little water to form a smooth paste. Set aside.

4In a large pan, melt the butter (½ cup) over medium heat. Add the marinated chicken thighs (2 lbs) and cook until browned on all sides, about 5-7 minutes.

5Add the tomato puree (1 cup) to the pan and cook for another 5 minutes, stirring occasionally.

6Pour in the cashew nut paste and heavy cream (1 cup), stirring well to combine. Simmer for 10-15 minutes until the chicken is cooked through and the sauce thickens.

7Add sugar (1 tablespoon) and adjust seasoning with salt if needed.

8Garnish with fresh cilantro leaves before serving.

9Serve the Christmas Butter (½ cup) Chicken hot with rice or naan.