Creamy Butter Chicken

• 800g boneless chicken thighs, cut into chunks
• 1 cup full-fat yogurt
• 2 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp chili powder
• 4 tbsp unsalted butter
• 1 large onion, finely diced
• 6 garlic cloves, minced
• 2-inch piece ginger, grated
• 400g crushed tomatoes
• 1 cup heavy cream
• 1 tsp sugar
• 1 tsp dried fenugreek leaves (kasuri methi)
• Salt to taste
• Fresh cilantro and naan to serve

Instructions

1. 1

   Marinate chicken in yogurt, lemon juice, 1 tsp garam masala, turmeric, and chili powder for at least 2 hours or overnight.

2. 2

   Grill or broil marinated chicken until charred and cooked through. Set aside.

3. 3

   Melt butter in a large pan over medium heat. Sauté onion until golden, about 10 minutes.

4. 4

   Add garlic and ginger, cook 2 minutes. Add remaining garam masala and cook 1 minute until fragrant.

5. 5

   Add crushed tomatoes and simmer 15 minutes until sauce thickens. Blend until smooth if desired.

6. 6

   Stir in cream, sugar, and fenugreek leaves. Add chicken and simmer 10 minutes.

7. 7

   Adjust seasoning and serve with fresh cilantro and warm naan.

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