Butter Chicken

Instructions

1. Marinate the chicken
   In a large bowl, combine the yogurt, lemon juice, 2 tablespoons garam masala, turmeric, and cumin. Add the chicken pieces and stir to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.
2. Prepare the sauce base
   Heat the oil and half the butter in a large, heavy-bottomed pot over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
3. Cook the aromatics
   Add the remaining tablespoon of garam masala to the onion mixture, stirring constantly for 30 seconds to toast the spices. Pour in the tomato puree and bring to a simmer. Reduce heat to medium-low and cook for 15 minutes, stirring occasionally.
4. Cook the chicken
   While the sauce simmers, heat a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off excess. Cook the chicken in batches until browned on all sides and nearly cooked through, about 5 minutes per batch. Set aside.
5. Blend the sauce
   Transfer the tomato sauce to a blender and carefully blend until smooth (allow steam to escape if hot). Return the sauce to the pot over medium heat.
6. Combine and finish
   Add the browned chicken to the sauce along with any accumulated juices. Stir in the heavy cream, honey, and remaining butter. Simmer gently for 10-15 minutes until the chicken is fully cooked and the sauce has thickened slightly.
7. Adjust seasoning
   Taste the curry and adjust the seasoning with salt as needed. For extra richness, you can add a bit more butter or cream to taste.
8. Serve
   Garnish with fresh cilantro leaves and serve hot with basmati rice, naan bread, or both. For an authentic touch, drizzle with a little extra cream just before serving.