Indian Butter Chicken

Heat ghee or butter in a heavy-bottomed pan over medium-high heat until shimmering but not smoking, preparing for the spice bloom.

Sear marinated chicken pieces in batches until golden brown on all sides, about 3-4 minutes per batch, then set aside on a plate.

In the same pan, add more butter and sauté finely diced onions until deeply caramelized and golden, about 12-15 minutes.

Add ginger-garlic paste and cook for 2 minutes until fragrant, stirring constantly to prevent burning on the bottom.

Stir in tomato puree, kashmiri red chili powder, coriander, and cumin, cooking until oil separates from the masala, about 8-10 minutes.

Add the seared chicken back to the pan, coating each piece thoroughly with the rich, aromatic tomato masala base.

Pour in chicken stock and simmer covered for 15 minutes, allowing the chicken to cook through while absorbing the flavors.

Stir in heavy cream and a tablespoon of butter, creating the signature velvety, luxurious sauce that defines this dish.

Add kasuri methi (dried fenugreek leaves), crushing between your palms to release the distinctive earthy aroma.

Simmer uncovered for 5 more minutes until sauce reaches desired consistency, thick enough to coat the back of a spoon.

Finish with a swirl of cream, fresh cilantro, and serve hot with basmati rice or warm naan bread.