Creamy Butter Chicken with Aromatic Spices

1.In a large bowl, marinate the chicken thighs with salt, turmeric, and lemon juice. Let it sit for at least 30 minutes.

2.In a large skillet or pot, melt the butter over medium heat. Add the chopped onions and sauté until they are golden brown, about 8-10 minutes.

3.Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

4.Add the ground cumin, ground coriander, garam masala, and red chili powder to the onion mixture. Cook for 1-2 minutes to toast the spices.

5.Add the marinated chicken to the pot, stirring well to coat the chicken with the spice mixture. Cook for about 5-7 minutes until the chicken is browned on all sides.

6.Pour in the crushed tomatoes and bring the mixture to a simmer. Cover and cook for 20 minutes, stirring occasionally, until the chicken is cooked through and tender.

7.Reduce the heat to low and stir in the heavy cream. Allow the butter chicken to simmer for an additional 10 minutes, letting the flavors meld together. Adjust salt to taste.

8.Garnish with fresh cilantro before serving.