Ingredients:

For Marinating the Chicken:

• 1 pound (450g) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tablespoon ginger-garlic paste (or finely grated ginger and minced garlic)
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and black pepper to taste

For the Sauce:

• 2 tablespoons butter or ghee
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika (for color)
• 1 can (14 oz) of tomato sauce or crushed tomatoes
• 1/2 cup heavy cream or coconut cream (for a dairy-free option)
• Salt and black pepper to taste

Instructions:

1. Marinate the Chicken:

   • In a bowl, combine the yogurt, ginger-garlic paste, garam masala, cumin, coriander, turmeric, salt, and black pepper.
   • Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes (or longer for more flavor).

2. Cook the Chicken:

   • Heat a large skillet or pan over medium-high heat.
   • Add a bit of oil or butter to the pan and cook the marinated chicken pieces until they're cooked through and slightly browned, about 5-7 minutes. Set the cooked chicken aside.

3. Prepare the Sauce:

   • In the same skillet, add 2 tablespoons of butter or ghee. Sauté the chopped onions until they become soft and translucent.
   • Add the minced ginger and garlic and cook for an additional minute, stirring frequently.

4. Add Spices and Tomatoes:

   • Add the garam masala, ground cumin, ground coriander, and paprika. Stir for a minute to toast the spices.
   • Pour in the tomato sauce or crushed tomatoes and simmer for 5-7 minutes until the sauce thickens and the oil begins to separate.

5. Finish the Dish:

   • Return the cooked chicken to the skillet and simmer for an additional 10-15 minutes, allowing the flavors to meld together.
   • Stir in the heavy cream or coconut cream, and cook for an additional 5 minutes.
   • Taste and adjust the seasoning with salt and black pepper as needed.

6. Serve:

   • Butter chicken is traditionally served with naan, rice, or roti. Garnish with fresh cilantro, and enjoy your homemade butter chicken.

This butter chicken recipe is rich, creamy, and full of aromatic spices. Adjust the level of heat by adding more or less paprika or using red pepper flakes for extra spiciness. It's a delightful and popular Indian dish that you can prepare at home with ease.