Instructions:
step 1: In a bowl, mix yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, and salt. Add chicken and marinate for at least 1 hour, preferably overnight in the fridge.
step 2: Heat butter in a large skillet over medium heat. Add onions and cook until golden.
step 3: Add garlic and ginger, cooking until fragrant, about 1 minute.
step 4: Stir in ground coriander and smoked paprika.
step 5: Add the marinated chicken and cook until browned on all sides, about 5-7 minutes.
step 6: Pour in the tomato sauce and simmer for 15 minutes, until the chicken is cooked through and sauce thickens.
step 7: Stir in the heavy cream and sugar, and simmer for another 5-10 minutes until creamy.
step 8: Garnish with chopped cilantro and serve hot over basmati rice with garlic naan.
Storage and Reheating Tips:
Store leftover butter chicken in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium-low heat or microwave in short intervals, stirring in between. Add a splash of cream or water if the sauce thickens too much. Naan can be reheated in a skillet or oven to restore its softness.
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