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) to make a marinade.

2Cut the chicken thighs into bite-sized pieces and add them to the marinade. Mix well to coat the chicken evenly. Cover and refrigerate for at least 1 hour.

3In a large pan, heat vegetable oil (2 tablespoons) over medium heat. Add the chopped onion (1) and sauté until translucent and fragrant.

4Add the marinated chicken pieces to the pan and cook until they are browned on all sides, about 5-7 minutes.

5Pour in the tomato puree (1 cup) and stir to combine. Cook for another 5 minutes.

6Add the butter (¼ cup) and heavy cream (½ cup) to the pan, stirring well to incorporate.

7Cover the pan and let the curry simmer on low heat for 15-20 minutes, or until the chicken is cooked through and the flavors have melded together.

8Garnish with fresh cilantro leaves before serving.

9Serve the creamy butter (¼ cup) chicken curry hot with rice or naan bread.