For the chicken marinade:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- Salt to taste
For the butter chicken sauce:
- 2 tablespoons ghee or butter
- 1 large onion, finely chopped
- 3-4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (adjust to your spice preference)
- 1 can (14 oz/400g) crushed tomatoes
- 1 cup heavy cream or full-fat coconut milk (for a dairy-free version)
- 2 tablespoons kasuri methi (dried fenugreek leaves) - optional but recommended
- Salt to taste
- Fresh cilantro, for garnish
