Creamy Butter Chicken Curry

1In a bowl, combine yogurt, lemon juice (1 tablespoon), ginger paste (1 tablespoon), garlic paste (1 tablespoon), turmeric powder (1 teaspoon), chili powder (1 teaspoon), garam masala (1 teaspoon), ground cumin (1 teaspoon), and ground coriander (1 teaspoon). Mix well to form a marinade.

2Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

3In a large skillet, melt the butter over medium heat. Add the chopped onion (1 large) and sauté until translucent and fragrant, about 5 minutes.

4Add the marinated chicken thighs to the skillet and cook until browned on all sides, about 5-7 minutes.

5Pour in the tomato sauce and stir to combine. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.

6Stir in the heavy cream (1 cup) and continue to simmer for an additional 10 minutes, allowing the flavors to meld together and the sauce to thicken.

7Garnish with fresh cilantro leaves before serving. Serve hot with rice or naan.

8Enjoy your creamy butter chicken curry!