Butter Chicken

Cut chicken into 4 cm pieces. Mix with yogurt, 1 tsp garam masala, and turmeric. Marinate for at least 30 minutes.

Grill or pan-sear the marinated chicken on high heat until charred at the edges, about 6–8 minutes. Set aside.

Melt butter in a large saucepan over medium heat. Sauté minced garlic and grated ginger for 2 minutes until fragrant.

Add crushed tomatoes, cumin, and remaining garam masala. Simmer uncovered for 15 minutes, stirring occasionally.

Use an immersion blender to purée the sauce until smooth. Return to medium-low heat.

Stir in heavy cream and add the cooked chicken. Simmer for 10 minutes until sauce thickens and coats the chicken.

Season with salt to taste. Serve with basmati rice or naan.