Homemade Butter Chicken

Add chicken to the yogurt marinade, coating each piece thoroughly. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor penetration.

Heat 2 tbsp ghee in a large heavy-bottomed pan over medium-high heat. Remove chicken from marinade, shaking off excess, and cook in batches until golden brown, about 6 minutes total.

Set browned chicken aside. In the same pan, add 2 tbsp more ghee. Sauté 1 large diced onion for 5 minutes until softened and starting to caramelize.

Add 4 minced garlic cloves, 2 tbsp grated ginger, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp cayenne. Cook for 1 minute until fragrant.

Pour in 400g canned crushed tomatoes, 2 tbsp tomato paste, and 1 tsp sugar (or erythritol). Stir well and simmer for 10 minutes until sauce thickens slightly.

Use an immersion blender to puree the sauce until completely smooth, or transfer to a regular blender in batches. Return smooth sauce to the pan.

Stir in 180ml heavy cream, 60g cold butter cut into cubes, and 1 tsp dried fenugreek leaves (kasuri methi). Mix until butter melts and sauce becomes glossy.

Return the browned chicken and any accumulated juices to the pan. Stir to coat with sauce. Add 120ml water if sauce is too thick.

Reduce heat to low, cover, and simmer gently for 20 minutes, stirring occasionally, until chicken is cooked through and flavors meld beautifully together.

Taste and adjust seasoning with salt, more garam masala for warmth, or a squeeze of lemon juice for brightness. The sauce should be rich, creamy, and well-balanced.

Garnish with fresh cilantro, a drizzle of cream, and serve hot with cauliflower rice, naan, or steamed basmati rice. Leftovers taste even better the next day.