Indian Butter Chicken

Instructions

1. Marinate the chicken
   In a large bowl, combine yogurt, lemon juice, 2 teaspoons garam masala, cumin, turmeric, and coriander. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Cook the marinated chicken
   Heat 2 tablespoons of butter in a large, heavy-bottomed pan over medium-high heat. Add the marinated chicken pieces, working in batches if necessary, and cook until browned on all sides, about 3-4 minutes per batch. Remove chicken and set aside.
3. Prepare the sauce base
   In the same pan, add the remaining butter. Once melted, add chopped onions and sauté until soft and translucent, about 5 minutes. Add ginger, garlic, and green chilies, and cook for another 2 minutes until fragrant.
4. Create the tomato base
   Add the tomato sauce to the pan and bring to a simmer. Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate at the edges.
5. Season and finish the sauce
   Add the remaining teaspoon of garam masala and stir well. Pour in the heavy cream and bring to a gentle simmer. Adjust salt to taste and let the sauce simmer for 5 minutes to blend the flavors.
6. Combine chicken and sauce
   Return the browned chicken pieces to the pan, including any accumulated juices. Stir well to coat the chicken with the sauce and simmer for another 8-10 minutes until the chicken is fully cooked and tender.
7. Final adjustments
   Taste and adjust seasonings if needed. If the sauce is too thick, add a splash of water. If too thin, simmer for a few more minutes to reduce. The sauce should be rich and silky.
8. Serve
   Garnish with fresh chopped cilantro and serve hot with steamed basmati rice, naan bread, or both. A side of cucumber raita complements the rich flavors perfectly.