For the Chicken Marinade:

2 pounds boneless chicken thighs, chopped into bite-sized pieces (chicken breast works too)

2 tablespoons grated garlic

1 tablespoon grated fresh ginger

1 teaspoon garam masala

1 teaspoon red chili powder (Kashmeri chili powder or paprika)

1 teaspoon turmeric

½ teaspoon cumin

Salt and pepper, to taste

½ cup plain yogurt

1 tablespoon lemon juice

For the Butter Chicken Sauce:

2 tablespoons vegetable oil (or butter/ghee), divided

1 medium onion, chopped

1 red pepper, chopped

3 cloves garlic, minced

1 tablespoon grated fresh ginger

1 teaspoon garam masala

1 teaspoon cumin

1 teaspoon red chili powder

Salt and pepper, to taste

1 tablespoon spicy red chili flakes (optional)

14 ounces tomato sauce

1 tablespoon honey

1 cup heavy cream (or ½ cup milk + ½ cup cream for lighter version)

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Marinate the Chicken:
Combine chicken with garlic, ginger, garam masala, red chili powder, turmeric, cumin, salt, pepper, yogurt, and lemon juice in a bowl. Mix well, cover, and refrigerate at least 1 hour or overnight.
Cook the Chicken:
Heat 1 tablespoon oil/butter in a skillet over medium-high heat. Add marinated chicken and cook until browned and almost cooked through, 6-8 minutes. Remove and set aside.
Prepare the Sauce:
In the same skillet, add remaining oil. Sauté onion and red pepper until soft (about 5 minutes). Add garlic and ginger; cook 1 minute.
Add Spices:
Stir in garam masala, cumin, chili powder, salt, pepper, and chili flakes if using. Cook 1 minute until fragrant.
Add Tomato Sauce & Honey:
Pour in tomato sauce and honey. Simmer for 10 minutes, stirring occasionally.
Finish with Cream & Chicken:
Reduce heat to low, stir in cream. Return chicken to pan and cook gently for 5-7 minutes until fully cooked and sauce is creamy.
Serve:
Garnish if desired, serve hot with basmati rice or naan.

Use chicken thighs for juicier meat or chicken breasts for leaner option.

Substitute heavy cream with coconut milk for dairy-free version.

Add cashew or almond paste for richer texture.

Incorporate peas or spinach for extra nutrition.

Adjust chili to taste for mild or spicy preferences.

Store leftovers refrigerated up to 3 days or freeze for up to 2 months. Reheat gently.