Butter Chicken (Makhani Chicken)

Marinate the chicken with 2 tsp salt, 1 tsp of chili powder, 1 tsp turmeric, 1 tsp kasuri methi (dried fenugreek) leaves, 1 tsp garam masala, 1/2 cup yogurt, 1 tbsp ginger paste, 1 tbsp garlic paste, and freshly squeezed lemon. Mix well and leave in the refrigerator for a minimum of 30 mintues, maximum of 4 hours.

Put 1.5 tbsp ghee in a large pan over medium-high heat.

Add chicken to the pan, stirring occasionally, and draining liquids that are released. Cook for 15-20 minutes and set aside.

Melt 1 stick of butter in a pot over medium-low heat.

Add the cinnamon stick, 5 green cardamoms, 1 black cardamom, and 3 cloves to the pan. Stirring occassionally, cook until all spices are sizzling and fragrant, about 5 minutes.

Add 1/2 tsp of methi (fenugreek) seeds, and stir them quickly so they don't burn. Cook until they sizzle, about 1 minute.

Add 1.5 tbsp ginger paste, 1.5 tbsp garlic paste, chopped chilies, and 1/2 cup masala paste. Stir frequently and cook until slightly brown, about 2-3 minutes.

Add almond and cashew paste, cook for about 1-2 minutes.

Add 2 cans of tomato puree and the bay leaf. Stir occasionally, bring to a boil, and simmer everything for 15-20 minutes.

Add the cooked chicken and 1 tsp of kasuri methi (dried fenugreek) leaves, mix well, and simmer for another 10-15 minutes.

Lower the heat, add 1 tsp garam masala and 1/4 cup heavy cream. Mix well.

Garnish with a splash of heavy cream and chopped cilantro before serving.