Christmas Butter Chicken

1.In a bowl, combine yogurt, ginger garlic paste, turmeric powder, chili powder, garam masala, cumin powder, coriander powder, paprika, and lemon juice to make the marinade.

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

3.In a blender, blend the soaked cashew nuts with a little water to form a smooth paste. Set aside.

4.In a large pan, melt the butter over medium heat. Add the marinated chicken thighs and cook until browned on all sides, about 5-7 minutes.

5.Add the tomato puree to the pan and cook for another 5 minutes, stirring occasionally.

6.Pour in the cashew nut paste and heavy cream, stirring well to combine. Simmer for 10-15 minutes until the chicken is cooked through and the sauce thickens.

7.Add sugar and adjust seasoning with salt if needed.

8.Garnish with fresh cilantro leaves before serving.

9.Serve the Christmas Butter Chicken hot with rice or naan.