Butter Chicken Murgh Makhani

In a large bowl, combine chicken pieces with yogurt, 1 tbsp ginger garlic paste, lemon juice, Kashmiri red chili powder, turmeric powder, garam masala, and salt. Mix well to coat the chicken thoroughly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.

Heat 2 tablespoons of butter in a large pan or Dutch oven over medium-high heat. Add the marinated chicken in batches, ensuring not to overcrowd the pan. Cook until browned on all sides and cooked through, about 5-7 minutes per batch. Remove cooked chicken and set aside.

In the same pan, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the remaining 1 tbsp ginger garlic paste and cook for 1 minute until fragrant.

Add the crushed tomatoes to the pan. Drain the soaked cashews and add them to the pan along with a pinch of salt. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld and the tomatoes to break down.

Carefully transfer the sauce mixture to a blender and blend until completely smooth. You may need to do this in batches. Strain the sauce through a fine-mesh sieve back into the pan for an extra smooth texture, pressing on the solids. Return the blended sauce to the pan over low heat.

Stir in the cooked chicken pieces, heavy cream, crushed fenugreek leaves (kasuri methi), and sugar. Simmer for another 5-7 minutes, allowing the chicken to absorb the sauce flavors and the sauce to thicken slightly. Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve hot with naan, roti, or basmati rice.