Authentic Butter Chicken (Murgh Makhani)

In a bowl, combine the chicken thighs with yogurt, 2 tablespoons ginger-garlic paste, 1.5 teaspoons Kashmiri chili powder, turmeric powder, 1 teaspoon garam masala, lemon juice, and 1 teaspoon salt. Mix well and marinate for at least 2 hours, or preferably overnight, in the refrigerator.

Preheat your oven's broiler or prepare a grill. Arrange the marinated chicken on a baking sheet or grill grates and broil/grill until lightly charred and cooked through. This step simulates the tandoor effect. Alternatively, you can pan-fry the chicken in batches until browned.

In a large pan or pot, melt butter over medium heat. Add the chopped onion and sauté until golden brown.

Add 1 tablespoon ginger-garlic paste and sauté for another minute until fragrant.

Stir in the tomato puree, 1 teaspoon Kashmiri chili powder, and 0.5 teaspoon garam masala. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

Reduce the heat to low. Gently stir in the charred chicken pieces into the tomato sauce. Simmer for another 10-15 minutes, allowing the chicken to absorb the flavors of the sauce.

Crush the Kasuri Methi between your palms and add it to the sauce. This will release its aroma and enhance the flavor.

Stir in the heavy cream and sugar. Simmer for another 5 minutes, stirring gently, until the sauce is smooth and creamy. Season with salt to taste.

Garnish with fresh cilantro leaves. Serve hot with naan bread or rice.