Butter Chicken Curry

Instructions

1. Marinate the chicken
   In a large bowl, combine yogurt, lemon juice, turmeric, 1 teaspoon garam masala, 1 teaspoon cumin, and 1 tablespoon ginger-garlic paste. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes, or overnight for best results.
2. Prepare the sauce base
   Heat 2 tablespoons butter in a large, heavy-bottomed pot over medium heat. Add chopped onions and sauté until soft and translucent, about 5 minutes. Add remaining ginger-garlic paste and cook for another minute until fragrant.
3. Build the curry flavor
   Add tomato paste, remaining cumin, and garam masala to the pot. Cook for 2 minutes, stirring constantly. Pour in crushed tomatoes and bring to a simmer. Cover and cook for 15 minutes on low heat, stirring occasionally.
4. Cook the chicken
   While the sauce simmers, heat 1 tablespoon butter in a large skillet over medium-high heat. Working in batches, remove chicken from marinade (discard excess marinade) and cook until browned on all sides and cooked through, about 6-8 minutes total. Transfer to a plate.
5. Blend the sauce
   Turn off heat and let the tomato mixture cool slightly. Transfer to a blender and carefully purée until smooth (or use an immersion blender directly in the pot). Return the puréed sauce to the pot.
6. Finish the curry
   Stir heavy cream into the sauce and bring to a gentle simmer. Add the cooked chicken, honey, dried fenugreek leaves, and remaining tablespoon of butter. Simmer for 8-10 minutes until sauce thickens and flavors meld together.
7. Final seasoning
   Taste and adjust seasoning with salt as needed. If the sauce is too thick, add a splash of water. If too thin, simmer uncovered for a few more minutes to reduce.
8. Serve
   Transfer to a serving dish, garnish with fresh cilantro leaves. Serve hot with steamed basmati rice, naan bread, or both.