For the Chicken Marinade

• 500g boneless chicken (cut into medium pieces)
  
• ½ cup yogurt
  
• 1 tbsp ginger-garlic paste
  
• 1 tsp red chili powder
  
• ½ tsp turmeric powder
  
• 1 tsp garam masala
  
• 1 tbsp lemon juice
  
• Salt to taste
  

For the Butter Chicken Gravy

• 2 tbsp butter
  
• 1 tbsp oil
  
• 2 cups tomato puree (fresh or blended tomatoes)
  
• 1 tbsp ginger-garlic paste
  
• 1 tsp red chili powder
  
• 1 tsp garam masala
  
• ½ tsp coriander powder
  
• ½ cup fresh cream
  
• 1 tsp sugar (optional, for balance)
  
• Salt to taste
  
• 1 tbsp kasuri methi (dried fenugreek leaves)
  
• 
  Fresh coriander leaves for garnish

Step 1 – Marinate the Chicken: In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt. Add the chicken pieces and mix well so the marinade coats the chicken evenly. Cover and refrigerate for at least 30 minutes (or overnight for better flavor).

Step 2 – Cook the Chicken: Grill, bake, or pan-fry the marinated chicken until it is fully cooked and slightly charred. Set the cooked chicken aside.

Step 3 – Prepare the Gravy Heat butter and oil in a pan over medium heat. Add ginger-garlic paste and sauté for about 1 minute until fragrant. dd tomato puree and cook for 8–10 minutes until the mixture thickens and the oil starts to separate.

Step 4 – Add Spices: Add red chili powder, coriander powder, garam masala, and salt. Mix well and cook for 2–3 minutes so the spices release their aroma.

Step 5 – Add Chicken: Add the cooked chicken pieces to the gravy and mix well. Simmer for 5–7 minutes so the chicken absorbs the rich flavors.

Step 6 – Finish with Cream and Butter: Add fresh cream and crushed kasuri methi. Stir gently and cook for another 2–3 minutes until the gravy becomes smooth and creamy.

Step 7 – Garnish and Serve: Garnish with fresh coriander leaves and a small cube of butter on top. Serve hot with naan, roti, or basmati rice for a complete Indian meal.