Step 1

First, in a large mixing bowl, combine all the marinade ingredients: plain yogurt, lemon juice, ginger garlic paste, ground cumin, ground coriander, ground turmeric, chili powder, and salt. Mix well.

Step 2

Add the chicken pieces to the marinade and toss until they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse into the chicken.

Step 3

In a large skillet or saucepan, melt the butter over medium heat.

Step 4

Add the chopped onion and sauté until it becomes soft and translucent.

Step 5

Stir in the minced garlic and ginger and cook for an additional minute until fragrant.

Step 6

Add the ground cumin, ground coriander, ground turmeric, and chili powder to the skillet. Cook for a minute or two to toast the spices and release their flavors.

Step 7

Pour in the crushed tomatoes and simmer the sauce for about 10 minutes until it thickens slightly.

Step 8

Remove the skillet from the heat and use an immersion blender or transfer the sauce to a blender to blend it into a smooth consistency.

Step 9

Return the skillet to medium-low heat and add the marinated chicken along with any marinade left in the bowl.

Step 10

Cook the chicken in the sauce for about 10 to 15 minutes or until it is fully cooked and tender.

Step 11

Stir in the heavy cream or coconut cream and Greek yogurt, and let the sauce simmer for an additional 5 minutes to thicken and develop flavors.

Step 12

Sprinkle in the garam masala and season the butter chicken sauce with salt to taste. Adjust the spiciness if needed.

Step 13

Finally, serve the butter chicken hot over cooked brown rice or with whole wheat naan bread. Garnish with chopped fresh cilantro.