Marinate the Chicken :- In a bowl, mix chicken with yogurt, lemon juice, garam masala, turmeric, chili powder, salt, and pepper. Cover and refrigerate for at least 30 minutes or overnight.

Cook the Chicken :- Heat 1 tbsp butter in a large pan over medium heat. Add the marinated chicken and cook for 6–7 minutes, or until browned and fully cooked. Remove from the pan and set aside.

Make the Sauce :- In the same pan, melt the remaining 1 tbsp butter. Add chopped onions and sauté until golden (~4 minutes). Add garlic and ginger, cook for 1 more minute. Pour in the crushed tomatoes and let it simmer for 10 minutes until thickened slightly.

Combine & Finish :- Add the cooked chicken back into the sauce. Pour in the heavy cream and stir to combine. Let it simmer for 5 more minutes on low flame. Adjust salt and pepper to taste.

Serve :- Garnish with chopped cilantro and serve hot with basmati rice, naan, or parathas.

For richer flavor, marinate overnight.

Use chicken thighs for juicier texture over chicken breast.

Toast spices slightly in butter for deeper aroma before adding tomatoes.

If the sauce is too thick, add a splash of water or chicken broth.

Spicier Version: Add ½ tsp cayenne or green chili.

Healthier Version: Use Greek yogurt and light cream or coconut milk.

Dairy-Free: Swap cream with coconut cream and butter with oil or vegan butter.

Tomato-Free: Replace tomatoes with blended roasted red bell peppers for a different twist.