Ingredients:

For Marinating the Chicken:

• 500g boneless chicken, cut into bite-sized pieces
• 1 cup yogurt
• 1 tbsp lemon juice
• 2 tsp ginger-garlic paste
• 1 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• 1 tsp turmeric powder
• Salt to taste

For the Butter Chicken Sauce:

• 3 tbsp butter
• 1 large onion, finely chopped
• 2 tsp ginger-garlic paste
• 3 large tomatoes, pureed
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt to taste
• 1 cup heavy cream
• 1/4 cup water (as needed)
• Fresh coriander leaves, chopped (for garnish)

Instructions:

Step 1: Marinate the Chicken

1. In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, red chili powder, garam masala, turmeric, and salt.
2. Add the chicken pieces, coating them well with the marinade. Cover and refrigerate for at least 1 hour, ideally overnight, for the best flavor.

Step 2: Cook the Chicken

1. Heat a grill pan or a non-stick skillet over medium heat. Add a small amount of oil.
2. Place the marinated chicken pieces on the pan, cooking until lightly charred and cooked through. Set aside.

Step 3: Prepare the Butter Chicken Sauce

1. In a deep skillet, melt butter over medium heat.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste, cooking for 1-2 minutes until aromatic.
4. Stir in the tomato puree, red chili powder, garam masala, cumin, and coriander powder. Cook until the oil begins to separate from the sauce (about 10 minutes).
5. Add salt to taste and 1/4 cup water if the sauce is too thick. Simmer on low heat for 5 minutes.

Step 4: Combine Chicken with Sauce

1. Add the cooked chicken to the sauce, stirring well.
2. Pour in the heavy cream and simmer for another 10 minutes, allowing the flavors to meld together.
3. Taste and adjust seasoning if necessary.

Step 5: Garnish and Serve

1. Garnish with fresh coriander leaves.
2. Serve hot with naan, rice, or roti.