Authentic Indian Butter Chicken Curry

Ingredients

• Chicken (500g, boneless, cut into pieces)
• Yogurt (1 cup)
• Lemon juice (1 tablespoon)
• Ginger (1 inch piece, grated)
• Garam masala (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Red chili powder (1 teaspoon)
• Salt (to taste)
• Butter (4 tablespoons)
• Onion (1, finely chopped)
• Tomato (2, pureed)
• Cashew nuts (1/2 cup, soaked in water and blended into a smooth paste)
• Heavy cream (1/4 cup)
• Kasuri methi (dried fenugreek leaves) (1 tablespoon)
• Fresh cilantro (for garnish)
• Cooked basmati rice (for serving)
• Naan bread (for serving)

Instructions

1. In a bowl, combine the chicken, yogurt, lemon juice, grated ginger, garam masala, turmeric powder, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes.
2. Heat 2 tablespoons of butter in a large pan over medium heat. Add the marinated chicken and cook until browned and cooked through. Remove the chicken from the pan and set aside.
3. In the same pan, add the remaining 2 tablespoons of butter. Add the finely chopped onion and cook until it turns golden brown.
4. Add the pureed tomatoes and cook for 2-3 minutes, until the raw smell of tomatoes disappears.
5. Add the cashew paste to the pan and mix well.
6. Return the cooked chicken to the pan and mix well with the sauce. Cook for another 5 minutes.
7. Stir in the heavy cream and kasuri methi. Simmer for 2-3 minutes.
8. Garnish with fresh cilantro and serve the Indian Butter Chicken Curry with cooked basmati rice and naan bread.