Ingredients

For the Chicken Marinade:

• 500g boneless chicken, cut into cubes
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon salt

For the Gravy:

• 2 tablespoons butter
• 1 tablespoon oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 medium tomatoes, pureed
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 cup heavy cream
• 1 tablespoon sugar (optional)
• 1/4 cup water (adjust as needed)
• Salt to taste
• 1 tablespoon fresh cilantro, chopped (for garnish)

Instructions

1. Marinate the Chicken

   • In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, and spices (turmeric, chili powder, cumin, garam masala, salt).
   • Add chicken pieces, coat well, and marinate for at least 30 minutes (or overnight for best flavor).

2. Cook the Chicken

   • Heat oil in a large pan or grill pan over medium heat.
   • Add marinated chicken pieces and cook until golden brown and fully cooked, about 5-7 minutes per side. Set aside.

3. Prepare the Gravy

   • In the same pan, melt butter and add the chopped onions. Sauté until golden brown.
   • Stir in minced garlic and grated ginger; cook for 1 minute.
   • Add pureed tomatoes, chili powder, cumin, coriander, turmeric, and garam masala. Cook for 5-7 minutes until oil separates from the mixture.

4. Simmer the Sauce

   • Add cooked chicken to the tomato mixture and stir well.
   • Pour in heavy cream, sugar (if using), and water to reach your desired consistency.
   • Simmer for another 5 minutes, allowing flavors to meld together. Adjust seasoning as needed.

5. Garnish and Serve

   • Sprinkle fresh cilantro over the butter chicken.
   • Serve hot with naan, basmati rice, or roti.