Butter Chicken (Murgh Makhani)

**Ingredients:**

**For the Chicken Marinade:**
– 1 1/2 lbs chicken thighs or breasts, cut into bite-sized pieces
– 1 cup plain yogurt
– 2 tablespoons lemon juice
– 2 teaspoons ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon ground turmeric
– 1 teaspoon garam masala
– 1 teaspoon chili powder
– 1 teaspoon salt
– 2 tablespoons vegetable oil or melted butter

**For the Sauce:**
– 3 tablespoons butter
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon ground turmeric
– 1 teaspoon garam masala
– 1 teaspoon chili powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1 can (14 oz) tomato puree
– 1 cup heavy cream
– 2 tablespoons tomato paste
– 1 teaspoon sugar
– Salt to taste
– Fresh cilantro, chopped (for garnish)

**Instructions:**

1. **Marinate the Chicken:**
– In a large bowl, combine the yogurt, lemon juice, ground cumin, ground coriander, ground turmeric, garam masala, chili powder, salt, and oil or melted butter.
– Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 1 hour, preferably overnight.

2. **Cook the Chicken:**
– Preheat your oven to 400°F (200°C).
– Place the marinated chicken pieces on a baking sheet lined with foil or parchment paper.
– Bake for 20-25 minutes until the chicken is cooked through and slightly charred. Alternatively, you can grill the chicken pieces.

3. **Prepare the Sauce:**
– In a large skillet or saucepan, melt the butter over medium heat.
– Add the chopped onion and cook until it becomes soft and golden brown.
– Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
– Add the ground cumin, ground coriander, ground turmeric, garam masala, chili powder, ground cinnamon, and ground cardamom. Cook the spices for 1-2 minutes until they release their aroma.

4. **Combine the Chicken and Sauce:**
– Add the tomato puree, tomato paste, and sugar to the skillet, and stir well to combine.
– Reduce the heat to low and let the sauce simmer for 10 minutes.
– Stir in the heavy cream and cooked chicken pieces. Simmer for another 10-15 minutes until the sauce is thickened and the flavors meld together. Season with salt to taste.

5. **Serve:**
– Garnish with fresh cilantro.
– Serve the butter chicken hot with basmati rice or naan bread.

Enjoy your homemade Butter Chicken!