Authentic butter chicken (murgh makhani)

• 680 g chicken thighs, cut into bite-sized pieces
• 240 ml plain yogurt
• 20 ml ginger-garlic paste
• 15 ml garam masala
• 5 ml turmeric powder
• 5 ml Kashmiri red chili powder
• 30 ml lemon juice
• 60 ml unsalted butter
• 240 ml tomato puree
• 240 ml heavy cream
• 15 ml sugar
• 15 ml dried fenugreek leaves (Kasuri Methi)
• Salt to taste

1. In a large bowl, marinate the chicken with yogurt, lemon juice, half the ginger-garlic paste, turmeric, chili powder, and garam masala for at least 30 minutes.
2. In a large pan, melt half the butter over medium-high heat. Sear the chicken pieces until lightly browned on all sides, then remove and set aside.
3. In the same pan, melt the remaining butter. Add the rest of the ginger-garlic paste and sauté for 1 minute.
4. Pour in the tomato puree and simmer for 10-15 minutes until it thickens.
5. Add the cream and sugar, stirring constantly to incorporate.
6. Add the seared chicken back into the sauce. Cover and simmer for 10 minutes until chicken is cooked through.
7. Crush the dried fenugreek leaves between your palms and sprinkle over the curry. Stir well.
8. Adjust salt to taste and serve hot.

Serve with steaming basmati rice as shown in the image, or with warm garlic naan. Garnish with a drizzle of cream or fresh cilantro.