Butter Chicken with Naan

1. Marinate the Chicken:

In a large bowl, combine yogurt, lemon juice, garam masala, cumin, turmeric, coriander, chili powder, garlic, and ginger.

Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

2. Cook the Chicken:

Heat oil or ghee in a large skillet or pot over medium-high heat. Add the marinated chicken pieces and cook until browned on all sides. The chicken does not need to be fully cooked at this stage. Remove the chicken from the skillet and set aside.

3. Prepare the Sauce:

In the same skillet, add butter and melt over medium heat. Add the chopped onions and sauté until golden brown.

Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.

Add cumin, garam masala, coriander, chili powder, and turmeric. Stir for 1 minute to toast the spices.

Pour in the tomato puree and simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

4. Finish the Butter Chicken:

Add the partially cooked chicken back into the sauce. Stir well to coat the chicken in the sauce.

Pour in the heavy cream and simmer the mixture for another 10-15 minutes, until the chicken is fully cooked and tender.

Adjust seasoning with salt and sugar if needed. Garnish with fresh cilantro.

5. Prepare the Naan: