Butter Chicken with Creamy Tomato Sauce 

 Butter Chicken with Creamy Tomato Sauce 

For the Chicken Marinade:

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon garam masala
1 teaspoon turmeric powder
1 teaspoon paprika
1 teaspoon red chili powder (adjust to your spice preference)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon salt (or to taste)
For the Creamy Tomato Sauce:

2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, grated
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes, undrained
1 cup heavy cream
1/2 cup butter
1/4 cup chopped cilantro
2 tablespoons garam masala
1 tablespoon tomato paste
1 teaspoon sugar
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
Instructions:

Marinate the Chicken:
In a large bowl, combine the yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric powder, paprika, red chili powder, cumin powder, coriander powder, and salt. Add the chicken cubes and mix well to coat. Cover and marinate in the refrigerator for at least 1 hour (or overnight for best flavor).
Cook the Chicken:
In a large skillet or pot, heat 2 tablespoons of vegetable oil over medium heat. Add the marinated chicken (discard any excess marinade) and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Prepare the Creamy Tomato Sauce:
In the same skillet, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Stir in the crushed tomatoes, diced tomatoes, heavy cream, butter, garam masala, tomato paste, sugar, salt, and black pepper. Bring to a simmer and let cook for about 10 minutes, stirring occasionally.
Combine Chicken and Sauce:
Add the cooked chicken back into the sauce and stir to combine. Let it simmer for another 5-10 minutes to allow the flavors to meld.
Serve:
Garnish with chopped cilantro and serve hot with rice or naan. Enjoy your rich and creamy Butter Chicken!