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Butter Chicken Recipe

Ingredients:

1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
Salt to taste
3 tablespoons butter
1 large onion, finely chopped
1 cup tomato puree
1/2 cup heavy cream
1 teaspoon kasuri methi (dried fenugreek leaves), crushed
Fresh cilantro for garnish
Instructions:

In a bowl, mix the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt to create a marinade.

Add the chicken pieces to the marinade, making sure each piece is well-coated. Let it marinate for at least 2 hours, or overnight in the refrigerator.

In a large pan, melt 2 tablespoons of butter over medium heat. Add the chopped onions and sauté until golden brown.

Add the marinated chicken to the pan and cook until it's browned on all sides and cooked through.

Pour in the tomato puree and simmer for 10-15 minutes until the flavors meld together.

Stir in the heavy cream and kasuri methi, and cook for an additional 5 minutes.

Finish the dish by adding the remaining tablespoon of butter and garnish with fresh cilantro.

Serve the butter chicken with naan or rice.