📖 Instructions

1. Marinate the Chicken: In a large bowl, combine 1.5 lbs of boneless, skinless chicken thighs (cut into 1-inch pieces) with 1 tablespoon of ginger-garlic paste, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder (adjust to taste), 1/2 teaspoon of garam masala, 1/2 cup of plain yogurt, and salt to taste. Mix well, ensuring the chicken is fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours. (Tip: Longer marination times result in more flavorful and tender chicken. Don't skip this step!)
2. Prepare the Onion-Tomato Base: Heat 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add 1 medium finely chopped onion and sauté until golden brown, about 5-7 minutes. Add 1 tablespoon of ginger-garlic paste and sauté for another minute until fragrant. Stir in 1 (14.5-ounce) can of crushed tomatoes, 1/2 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and salt to taste. Cook for 8-10 minutes, stirring occasionally, until the tomatoes have softened and the mixture has thickened slightly. (Tip: Keep stirring the tomato base every so often to prevent sticking and burning.)
3. Blend the Sauce: Remove the pot from the heat and let the tomato mixture cool slightly. Carefully transfer the mixture to a blender or use an immersion blender to blend until smooth. Return the blended sauce to the pot. (Tip: Blending the sauce creates a velvety texture that is characteristic of butter chicken.)
4. Cook the Chicken: In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the marinated chicken and cook in batches, ensuring not to overcrowd the skillet. Cook until the chicken is browned on all sides and cooked through, about 6-8 minutes per batch. Set the cooked chicken aside. (Tip: Cooking the chicken in batches ensures that it browns evenly and doesn’t steam.)
5. Simmer in Butter Sauce: Add 4 tablespoons of butter to the pot with the tomato sauce and let it melt. Stir in 1 cup of heavy cream, 1 tablespoon of dried fenugreek leaves (crushed), 1 teaspoon of garam masala, and 1 tablespoon of sugar (or honey) to balance the acidity. Bring the sauce to a simmer, then reduce the heat to low. Add the cooked chicken to the sauce and stir to coat. Simmer for 10-15 minutes, allowing the chicken to absorb the flavors of the sauce. (Tip: Adjust the amount of cream and sugar to suit your taste preferences.)
6. Garnish and Serve: Garnish with freshly chopped cilantro. Serve hot with naan bread, basmati rice, or jeera rice. (Tip: A squeeze of lemon juice before serving can add a bright touch to the dish.)
7. Add some extra butter: You're going to love this step, add a few pats of butter to the dish right before you serve it for an extra shine and richness.