For the Chicken Marinade:

• 500 grams (1.1 lbs) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces​
• 1 cup plain yogurt​
• 1 tablespoon lemon juice​
• 2 teaspoons ground cumin​
• 2 teaspoons garam masala​
• 1 teaspoon ground turmeric​
• 1 teaspoon chili powder​
• 1 tablespoon ginger paste​
• 1 tablespoon garlic paste​
• 1 teaspoon salt​

For the Sauce:

1. 2 tablespoons butter​
2. 1 tablespoon vegetable oil​
3. 1 large onion, finely chopped​
4. 3 cloves garlic, minced​
5. 1 tablespoon fresh ginger, grated​
6. 2 teaspoons ground cumin​
7. 2 teaspoons paprika​
8. 1 teaspoon garam masala​
9. 1 teaspoon chili powder (adjust to taste)​
10. 400 grams (14 oz) canned tomato puree​
11. 1 cup heavy cream​
12. 1 teaspoon sugar (optional, to balance acidity)​
13. Salt to taste​
14. Fresh cilantro leaves for garnish​

Optional:

• 1 teaspoon dried fenugreek leaves (kasoori methi) for added flavor​​

Marinate the Chicken:

• In a large bowl, combine yogurt, lemon juice, ground cumin, garam masala, turmeric, chili powder, ginger paste, garlic paste, and salt.​
• Add the chicken pieces to the marinade, ensuring they are well-coated.​
• Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.​

Cook the Chicken:

1. Heat a large skillet or frying pan over medium-high heat.​
2. Add a tablespoon of vegetable oil.​
3. Once the oil is hot, add the marinated chicken pieces, shaking off excess marinade.​
4. Cook the chicken until it’s browned on all sides and cooked through, about 5-7 minutes.​
5. Remove the chicken from the pan and set aside.​

Prepare the Sauce:

• In the same pan, add 2 tablespoons of butter.​​
• Once melted, add the finely chopped onion and sauté until translucent and golden brown, about 5 minutes.​​
• Add the minced garlic and grated ginger, cooking for another minute until fragrant.​​
• Stir in ground cumin, paprika, garam masala, and chili powder. Cook the spices for about 30 seconds to release their aromas.​​
• Pour in the canned tomato puree, stirring well to combine.​​
• Reduce the heat to low and let the sauce simmer for 10-15 minutes, allowing it to thicken.​​

Combine Chicken and Sauce:

• Return the cooked chicken to the pan with the sauce, stirring to coat the pieces evenly.​
• Pour in the heavy cream, stirring to create a rich, creamy sauce.
• If using, crumble in the dried fenugreek leaves for added depth of flavor.​
• Add sugar if desired, to balance the acidity of the tomatoes.​
• Season with salt to taste.​
• Allow the dish to simmer for an additional 5 minutes, ensuring the chicken is heated through and the flavors are well combined.​

Serve:

• Garnish the Butter Chicken with fresh cilantro leaves.​​
• Serve hot with basmati rice or warm naan bread.​