Classic Butter Chicken

1.In a large bowl, combine the chicken pieces with yogurt, lemon juice, half the garlic, half the ginger, 1 teaspoon garam masala, and a pinch of salt. Mix well and marinate for at least 1 hour, preferably overnight in the refrigerator.

2.Heat 1 tablespoon of butter and the vegetable oil in a large skillet or heavy-bottomed pan over medium-high heat.

3.Add the marinated chicken pieces and cook until they are lightly browned but not fully cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

4.In the same pan, add the remaining 2 tablespoons of butter. Once melted, add the chopped onions and sauté until golden brown, about 8-10 minutes, stirring occasionally.

5.Add the remaining garlic and ginger to the onions and cook for 1 minute until fragrant.

6.Stir in the ground cumin, coriander, turmeric, Kashmiri chili powder, and remaining garam masala. Cook the spices with the onion mixture for 2 minutes to release their aroma, stirring constantly to prevent burning.

7.Pour in the crushed tomatoes and stir well to combine. Simmer the tomato mixture on medium-low heat for 10-15 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate from the tomato base.

8.Add salt and sugar to the sauce, adjusting to taste to balance acidity and spice.

9.Return the browned chicken pieces to the pan and mix well with the tomato gravy. Add water if the sauce is too thick, adjusting to your preferred consistency.

10.Cover and simmer on low heat for 15 minutes or until the chicken is fully cooked and tender.

11.Reduce the heat to low and stir in the heavy cream. Simmer for an additional 5 minutes, ensuring the sauce is rich and creamy but not boiling.

12.Taste and adjust seasoning with salt and freshly ground black pepper as needed.

13.Garnish with freshly chopped cilantro leaves before serving.

14.Serve hot with steamed basmati rice or warm naan bread for an authentic experience.