Butter Chicken

Cut the chicken breast (600 g) into 3–4 cm pieces. In a bowl, mix the yogurt, lemon juice, 1 tsp garam masala, turmeric, 0.5 tsp chili powder, half of the grated garlic and ginger, and salt to taste. Coat the chicken in the marinade, cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.

Heat a skillet with 15 g butter over high heat. Arrange the chicken pieces in a single layer and sear for 3–4 minutes on each side until golden brown — the chicken doesn't need to be fully cooked inside yet, as it will finish cooking in the sauce. Transfer to a plate.

In the same skillet, melt the remaining butter (30 g), add the chopped onion and cook over medium heat for 5–6 minutes until golden. Add the remaining garlic and ginger, and cook, stirring, for another 1 minute.

Add the tomato paste, the remaining garam masala and chili powder; toast the spices for 1–2 minutes over low heat to release their aroma.

Add the canned tomatoes along with their juice and simmer over medium heat for 12–15 minutes, stirring occasionally. Blend the sauce with an immersion blender until smooth and creamy.

Crush the dried fenugreek (kasuri methi) between your palms to release its aroma, and add it to the sauce along with the sugar. Return to the heat and pour in the cream, stirring to combine.

Add the seared chicken to the sauce, cover with a lid and simmer over low heat for 10–12 minutes, until the chicken is fully cooked and the sauce has thickened. Season with salt to taste.

Serve hot with basmati rice or naan, garnished with fresh cilantro and a drizzle of cream.