Butter Chicken

Instructions

1. In a large bowl, combine the yogurt, lemon juice, turmeric, garam masala, and cumin. Add the chicken pieces and coat well. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
2. Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
3. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
4. Add the coriander and chili powder, stirring constantly for about 30 seconds to bloom the spices.
5. Pour in the crushed tomatoes and bring to a simmer. Let it cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
6. Gently add the marinated chicken pieces to the sauce. Cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender.
7. Reduce the heat to low and stir in the heavy cream and butter. Allow the butter to melt and the sauce to become rich and creamy. Season with salt to taste.
8. Simmer for an additional 5 minutes, ensuring everything is well combined and heated through.
9. Garnish with fresh cilantro leaves before serving.