Butter Chicken Murgh Makhani

Combine chicken pieces with yogurt, 1 tablespoon ginger-garlic paste, 1/2 tablespoon chili powder, turmeric, 1/2 teaspoon garam masala, lemon juice, and salt. Mix well and marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.

Heat 2 tablespoons of butter in a pan over medium-high heat. Add the marinated chicken pieces and cook until lightly browned and almost cooked through, about 5-7 minutes. Remove chicken and set aside.

In the same pan, add the remaining 2 tablespoons of butter. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes. Add the remaining 1 tablespoon ginger-garlic paste and cook for another minute until fragrant.

Pour in the tomato puree, remaining 1/2 tablespoon Kashmiri chili powder, and 1/2 teaspoon garam masala. Cook, stirring occasionally, until the oil separates from the mixture and the gravy thickens, about 8-10 minutes.

Add the cashew paste, sugar, and crushed kasoori methi to the gravy. Mix well and cook for 2-3 minutes. If the gravy is too thick, add a splash of water to reach desired consistency.

Return the cooked chicken to the gravy. Stir gently to coat the chicken thoroughly. Bring to a gentle simmer and cook for another 5 minutes, allowing the flavors to meld.

Stir in the fresh cream and mix well. Do not boil after adding cream. Garnish with fresh chopped cilantro. Serve hot with naan, roti, or rice.