Indian Butter Chicken

Ingredients

• Fresh cilantro - For garnish
• Kasuri methi (dried fenugreek leaves) - 1 tablespoon
• Heavy cream - 1/2 cup
• Tomato puree - 1 cup
• Onion - 1 large, finely chopped
• Butter - 4 tablespoons
• Salt - To taste
• Red chili powder - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1 teaspoon
• Ginger - garlic paste - 2 tablespoons
• Lemon juice - 2 tablespoons
• Yogurt - 1/2 cup
• Chicken - 500 grams, boneless and skinless, cut into bite-sized pieces

Instructions

1. In a bowl, marinate the chicken with yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes.
2. Heat 2 tablespoons of butter in a pan over medium heat. Add the marinated chicken and cook until it is browned and cooked through. Remove the chicken from the pan and set aside.
3. In the same pan, add the remaining 2 tablespoons of butter. Add the chopped onion and cook until it becomes translucent.
4. Add the tomato puree and cook for 2-3 minutes, stirring occasionally.
5. Reduce the heat to low and add the heavy cream. Stir well to combine.
6. Add the cooked chicken back to the pan and simmer for 10-15 minutes, allowing the flavors to meld together.
7. Crush the kasuri methi between your palms and sprinkle it over the chicken. Stir well.
8. Garnish with fresh cilantro and serve hot with naan or rice.