Butter Chicken (Murgh Makhani)

Marinating the Chicken

In a large bowl, mix the yogurt, lemon juice, ginger-garlic paste, turmeric powder, garam masala, ground cumin, ground coriander, red chili powder, and salt.

Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Cooking the Chicken

Preheat your oven to 200°C (400°F).

Arrange the marinated chicken pieces on a baking sheet lined with parchment paper.

Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and slightly charred. Set aside.

Preparing the Sauce

In a large skillet, melt the butter over medium heat.

Add the finely chopped onion and cook until it becomes soft and translucent.

Stir in the minced garlic and ginger, and cook for another minute.

Add the crushed tomatoes, ground cumin, ground coriander, garam masala, turmeric powder, red chili powder, and salt. Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate.

Stir in the heavy cream and bring the sauce to a simmer.

Combining the Chicken and Sauce

Add the cooked chicken pieces to the sauce, stirring to coat them well.

Simmer for another 10 minutes, allowing the flavors to meld together.

Serving

Garnish the Butter Chicken with freshly chopped cilantro.