Butter Chicken Curry with Bread and Noodles

1.In a bowl, combine all the ingredients for the chicken marinade. Mix well and marinate the chicken thighs in this mixture for at least 30 minutes, or overnight for best results.

2.Heat a pan over medium heat and add the marinated chicken thighs. Cook until the chicken is browned and cooked through. Remove from the pan and set aside.

3.In the same pan, melt the butter and add the chopped onions. Cook until the onions are golden brown and caramelized.

4.Add the ginger-garlic paste to the pan and cook for another minute.

5.Add the pureed tomatoes, cashew nut paste, turmeric powder, red chili powder, garam masala, cumin powder, and coriander powder to the pan. Mix well and cook for 5-7 minutes, until the sauce thickens.

6.Return the cooked chicken thighs to the pan and mix well with the sauce. Cook for another 5 minutes, allowing the flavors to blend together.

7.Pour in the heavy cream and stir until well combined. Simmer for 2-3 minutes, then remove from heat.

8.Garnish with fresh cilantro leaves.

9.While the curry is simmering, prepare the bread according to your preference. Toast or heat it in a pan.

10.In a separate pot, cook the noodles according to package instructions. Drain and set aside.

11.Serve the butter chicken curry hot with the warm bread and noodles on the side. Enjoy!