I've made butter chicken many times now, and I finally feel like I've mastered it! This recipe is the perfect balance of aromatic spices mixed with a velvety tomato cream sauce that's perfect served over basmati rice or naan. Whether you're making it for a family dinner, a special occasion, or simply a treat to yourself, this butter chicken is sure to impress and leave everyone asking for seconds!

Ingredients:

• 1/5 lb chicken breasts
• 1/4 cup plain whole-milk yoghurt
• 2 teaspoon freshly grated ginger
• 2 tablespoons freshly grated garlic
• 2 tablespoons garam masala
• 1 1/2 tablespoons ground cumin
• 2 teaspoons chili flakes for heat (adjusted to liking)
• 2 tablespoons ground coriander
• 1 teaspoon turmeric
• 2 teaspoons salt
• 2 tablespoons ghee (can sub for vegetable oil)
• 1/4 cup tomato paste
• 1 cup heavy cream
• 5 tablespoons unsalted butter
• 1 tablespoon sugar
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• Handful of chopped coriander leaves

Instructions:

1. Preparation: Thoroughly clean your chicken and cut it into bite-sized cubes.
2. Marinade: In a large mixing bowl, combine the chicken with yoghurt, freshly grated ginger and garlic, and all the spices except kasuri methi. Mix well to ensure the chicken is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to marinate.
3. Cooking the chicken: Heat ghee or oil in large pan over high heat. Add the marinated chicken and sauté until it's just cooked through. Avoid overcooking, as the chicken will continue to cook in the sauce later. Once done, set the chicken aside.
4. Making the sauce: In the same pan, add additional ghee or oil if needed, and set the heat to medium high. Add the tomato paste and cook until it darkens in color. Then, stir in the tomato sauce, butter, and heavy cream, mixing until the sauce is smooth and well incorporated. Add a tablespoon of sugar, adjusting to taste for desired sweetness.
5. Combine everything: Return the chicken to the pan along with half of the chopped cilantro and the kasuri methi. Stir to combine and allow the mixture to simmer until the sauce thickens and takes on a rich orange-red hue.
6. Finishing touches and garnish: Taste and adjust seasoning as needed. Garnish with the remaining cilantro and a drizzle of heavy cream before serving.
7. Serve: Serve hot with homemade naan or steamed rice.