Creamy Butter Chicken

1In a large bowl, combine the yogurt, ginger garlic paste (1 tablespoon), garam masala (1 tablespoon), cumin, coriander, turmeric (1 teaspoon), and chili powder (1 teaspoon).

2Add the chicken thighs to the bowl and coat them with the marinade. Cover and refrigerate for at least 1 hour or overnight.

3In a large skillet, melt half of the butter (½ cup) over medium heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes.

4Remove the chicken from the skillet and set aside.

5In the same skillet, melt the remaining butter (½ cup). Add the tomato puree (1 cup) and cook for 5 minutes, stirring occasionally.

6Stir in the heavy cream (1 cup) and dried fenugreek leaves (1 tablespoon). Bring the mixture to a simmer.

7Add the cooked chicken back to the skillet and simmer for another 10-15 minutes, until the chicken is cooked through and the sauce has thickened.

8Garnish with fresh cilantro and serve hot with rice or naan bread.