Irresistible Homemade Butter Chicken with Rich Gravy

• 3 tablespoons butter
• 1 onion, finely chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1 (14-ounce) can crush tomato
• 1/2 cup heavy cream
• Chopped fresh cilantro, for garnish

Instructions:

1. In a large bowl, combine the chicken with the yoghurt, ginger paste, garlic paste, salt, turmeric, cumin, coriander, and paprika. Stir well to coat the chicken evenly. Cover the bowl and marinate the chicken in the fridge for at least 30 minutes or up to overnight.
2. Preheat the oven to 400°F. Line a baking sheet with parchment paper and spread the marinated chicken in a single layer. Bake for 20-25 minutes or until the chicken is cooked through and lightly browned.
3. While the chicken is cooking, melt the butter in a large skillet over medium heat. Add the chopped onion and sauté until softened and lightly browned, about 5-7 minutes.
4. Add the ginger paste, garlic paste, cumin, coriander, garam masala, turmeric, paprika, and salt to the skillet. Stir well to combine and cook for 1-2 minutes, until fragrant.
5. Add the crushed tomatoes to the skillet and stir well. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
6. Add the heavy cream to the skillet and stir well to combine. Cook for an additional 5-7 minutes, until the sauce, is thick and creamy.
7. Add the baked chicken to the skillet and stir well to coat it evenly with the sauce. Simmer for 5-7 minutes, until the chicken is heated through and the sauce has thickened to your desired consistency.
8. Serve the butter chicken hot, garnished with chopped fresh cilantro. Enjoy with naan bread, rice, or your favourite side dish.

Customization Tips: