Step 1: Marinate the Chicken

In a bowl, combine the chicken pieces with 2 tablespoons of oil, 1 tablespoon of red chili powder, 1 tablespoon of coriander powder, 1 teaspoon of cumin powder, 2 tablespoons of ginger-garlic paste, 1 teaspoon of salt, and 1 tablespoon of lemon juice. Mix well to ensure all chicken pieces are coated. Let it marinate for at least 30 minutes.

Step 2: Fry the Chicken

Heat 3 tablespoons of cooking oil in a pan over medium-high heat. Add the marinated chicken pieces and fry until golden brown and cooked through, about 10-15 minutes, turning occasionally to ensure even cooking. Remove the chicken from the pan and set aside.

Step 3: Sauté Onions

In the same pan with the remaining oil, add 1 large finely chopped onion. Sauté over medium heat until the onions become translucent and lightly golden, about 5-7 minutes.

Step 4: Add Spices

To the sautéed onions, add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 tablespoon of coriander powder, and 1 teaspoon of cumin powder. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

Step 5: Add Tomato Puree

Pour in 1 cup of tomato puree. Mix well with the onion and spice mixture. Cook, stirring occasionally, until the oil separates from the mixture and the gravy thickens, which should take about 5-7 minutes.

Step 6: Combine Chicken and Gravy

Add the previously fried chicken pieces to the tomato-onion gravy. Mix thoroughly to ensure the chicken is well coated with the gravy.

Step 7: Simmer

Cover the pan and let the chicken simmer in the gravy over low heat for 10-15 minutes. This allows the flavors to meld and the chicken to become even more tender.

Step 8: Finish with Cream

Stir in 1/4 cup of fresh cream. Mix gently and cook for another 2-3 minutes without bringing it to a rolling boil, just until the cream is incorporated and heated through.

Step 9: Garnish and Serve

Garnish the Butter Chicken with fresh chopped coriander. Serve hot with naan bread, roti, or steamed rice.

• For best flavor, marinate the chicken for at least 2 hours or overnight in the refrigerator.

• Adjust the amount of red chili powder to your preferred spice level.

• Ensure the gravy is cooked until the oil separates to achieve a rich, deep flavor.

• Use chicken breast instead of thighs for a leaner option.

• Add a pinch of kasuri methi (dried fenugreek leaves) at the end for an authentic aroma.

• For a richer gravy, add a handful of cashew paste along with the tomato puree.