In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, lemon juice, and salt.
Add the chicken pieces to the marinade, making sure they are well-coated. Cover and refrigerate for at least 1 hour, or preferably overnight for better flavor.
2. Cook the Chicken:
You can either grill the marinated chicken pieces on a barbecue or in an oven (at 200°C for about 15-20 minutes), or cook them in a pan with a little oil until they are fully cooked and slightly charred. Set aside.
3. Prepare the Butter Chicken Sauce:
In a large pan, heat the butter and oil over medium heat.
Add the chopped onions and sauté until golden brown.
Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
Pour in the tomato puree and cook until the oil starts to separate from the mixture. This may take about 10-15 minutes.
Add red chili powder, garam masala, turmeric powder, cumin powder, and coriander powder. Stir well to combine the spices with the tomato mixture.
Add water to the mixture and bring it to a simmer. Let it cook for a few minutes until the sauce thickens slightly.
4. Combine Chicken and Sauce:
Add the cooked chicken pieces to the sauce and stir to coat them evenly.
Crush the kasuri methi between your palms and add it to the sauce for an authentic flavor.
Stir in the cream and sugar (if using) and let the curry simmer on low heat for 5-10 minutes, allowing the flavors to meld together.
5. Serve:
Garnish with fresh coriander leaves.
Serve the butter chicken hot with naan, roti, or steamed rice.
