Marinade

• In a bowl, combine lemon juice, chili powder, salt, yogurt, oil, fenugreek powder, turmeric powder, minced garlic, minced ginger, and garam masala.
• Add the chicken breast to the marinade, ensuring it is well-coated.
• Cover and let it marinate for 30 minutes.
• In a large pan, heat butter over medium heat.
• Add the marinated chicken and fry until it is 80% cooked. Remove from the pan and set aside.

Sauce Preparation

• In the same pan, add butter, cinnamon stick, green chili, cloves, and cardamom. Sauté for a minute until fragrant.
• Remove the whole spices from the pan and add minced ginger and garlic. Sauté until golden brown.
• Stir in the tomato puree, cashew nuts, salt, chili powder, garam masala, fenugreek powder and a pinch of sugar.
• Gradually add water, bring to a simmer, and blend the mixture on high until smooth.
• Return the blended sauce to the pan. Add butter. Stir well.
• Add the chicken to the sauce, ensuring it is well-coated.
• Finally, stir in the heavy cream and let it simmer for a few minutes.
• Perfect for serving over fluffy basmati rice or with warm naan, this butter chicken is sure to impress your family and friends.