Butter Chicken

 Ingredients:

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 For the Chicken Marinade:

- 500g (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces

- 1 cup plain yogurt

- 2 tablespoons lemon juice

- 1 tablespoon ginger-garlic paste

- 1 teaspoon turmeric powder

- 1 teaspoon cumin powder

- 1 teaspoon garam masala

- 1 teaspoon red chili powder (adjust to taste)

- Salt, to taste

For the Butter Chicken Sauce:

- 2 tablespoons butter

- 1 tablespoon oil (optional)

- 1 large onion, finely chopped

- 2 tablespoons ginger-garlic paste

- 2 large tomatoes, pureed (or 1 cup tomato puree)

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1 teaspoon garam masala

- 1 teaspoon red chili powder

- 1 cup heavy cream

- 1 teaspoon sugar (optional)

- Salt, to taste

- Fresh cilantro leaves, for garnish

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 Instructions:

 Step 1: Marinate the Chicken

1. **Prepare the marinade**: In a bowl, mix yogurt, lemon juice, ginger-garlic paste, and all the spices for the marinade.

2. **Coat the chicken**: Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

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 Step 2: Cook the Chicken

1. **Sear the chicken**: Heat a little oil or butter in a pan over medium-high heat. Cook the marinated chicken pieces until they are browned on all sides, but don’t worry if they aren’t fully cooked inside. Set them aside.

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#### Step 3: Make the Butter

 Chicken Sauce

1. **Cook the onions**: In the same pan, add butter and a bit of oil. Sauté the chopped onions until they turn golden brown.

2. **Add ginger-garlic paste**: Stir in the ginger-garlic paste and cook until fragrant.

3. **Tomato puree**: Add the tomato puree and cook until the oil separates from the tomato mixture (about 10 minutes).

4. **Spice it up**: Add cumin, coriander, red chili powder, and garam masala. Stir well and cook for another 2-3 minutes.

5. **Simmer with cream**: Lower the heat, add the cream, and stir to combine. Let the sauce simmer gently for 5-7 minutes. Add a teaspoon of sugar if you prefer a sweeter flavor.

6. **Add the chicken**: Add the seared chicken pieces to the sauce and let them cook for another 10 minutes, ensuring they are fully cooked and have absorbed the flavors.

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 Step 4: Serve

1. **Garnish**: Once done, garnish with fresh cilantro leaves.

2. **Serve with naan or rice**: Serve hot with naan, chapati, or steamed basmati rice for a hearty meal.

 Optional:

- For a richer taste, you can add an extra tablespoon of butter on top while serving.

- You can also add a bit of fenugreek leaves (kasuri methi) towards the end for an authentic touch.

Enjoy your **Butter Chicken** with warm naan or rice! 🥘🍞