Butter chicken

Instructions

1. In a large bowl, combine yogurt, lemon juice, cumin, garam masala, turmeric, salt, and cayenne pepper. Add chicken pieces and toss to coat well. Marinate in the refrigerator for at least 1 hour, preferably overnight.
2. In a large skillet or pan, melt 2 tablespoons of butter over medium heat. Add the marinated chicken and cook until lightly browned, about 5-7 minutes. Remove chicken from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of butter. Sauté the onions until they are soft and golden brown, about 5 minutes.
4. Add garlic and ginger to the onions and cook for an additional 1-2 minutes until fragrant.
5. Stir in the tomato puree and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens and darkens in color.
6. Return the chicken to the pan along with any juices. Stir in the heavy cream and sugar. Simmer for another 10-15 minutes until the chicken is cooked through and the flavors have melded together.
7. Taste and adjust seasoning with additional salt or sugar if needed.
8. Garnish with fresh cilantro before serving.