Butter Chicken

In a large bowl, combine the cubed chicken with yogurt, 2 tbsp ginger-garlic paste, 1 tsp turmeric, 1 tsp red chili powder, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp salt. Mix well and let it marinate for at least 30 minutes, or refrigerate for 2-4 hours.

Heat 1 tbsp cooking oil in a large pan or pot over medium heat. Add the marinated chicken and sear until golden brown on all sides, about 8-10 minutes. It doesn't need to be fully cooked through, just browned. Remove the chicken from the pan and set aside.

In the same pan, melt the butter. Add the finely chopped onion and sauté until translucent, about 5-7 minutes. Add the remaining 1 tbsp ginger-garlic paste and cook for another 1 minute. Then add the crushed tomatoes, cashews, remaining 1 tsp garam masala, 0.5 tsp salt, and sugar. Stir well, then pour in 100 ml of water. Bring to a boil, then reduce heat and simmer covered for 10-15 minutes, until the sauce thickens and cashews soften.

Remove the pan from the heat and let the sauce cool slightly. Transfer it to a blender and blend until completely smooth. If needed, add a little more water to achieve the desired consistency. You can also pass it through a sieve for an extra silky sauce.

Pour the blended sauce back into the pan. Add the seared chicken and stir to combine. Cook over low heat for 5-7 minutes, until the chicken is fully cooked and flavors have melded. Finally, stir in the heavy cream and dried fenugreek leaves. Heat through for another 1-2 minutes, but do not boil. Serve hot, garnished with fresh cilantro, with basmati rice or naan bread.