Step-by-Step Instructions

1. 1.Marinate the Chicken

   Cut chicken into 1-inch pieces. In a large bowl, combine plain yogurt, lemon juice, grated ginger, minced garlic, garam masala, turmeric, salt, and optional cayenne pepper. Add the chicken pieces to the marinade and mix well to ensure all chicken is coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

2. 2.Sear the Chicken

   Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. Once hot, add the marinated chicken pieces in a single layer. Cook for 2-3 minutes per side until the chicken is browned and seared. Remove the seared chicken from the pan and set aside.

3. 3.Sauté Aromatics

   In the same pan, add the finely diced onion and cook for 5-7 minutes, stirring occasionally, until it softens and turns lightly golden brown. Add the remaining grated ginger and minced garlic, and cook for another minute until fragrant.

4. 4.Build the Sauce

   Stir in the garam masala, ground cumin, ground coriander, turmeric, salt, and optional cayenne pepper. Cook for 30 seconds until the spices are fragrant. Pour in the crushed tomatoes (or tomato puree), heavy cream, and sugar. Bring the sauce to a gentle simmer, stirring occasionally.

5. 5.Combine and Simmer

   Return the seared chicken pieces to the simmering sauce. Stir to combine thoroughly. Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes, or until the chicken is cooked through and the flavors have melded together.

6. 6.Garnish and Serve

   Remove the butter chicken from the heat. Garnish generously with fresh chopped cilantro. Serve hot with steamed basmati rice and warm naan bread.