📖 Instructions

1. First things first, let's marinate that chicken! In a large bowl, mix together the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, cumin, coriander, and red chili powder. Don't be shy with the spices – they're what give this dish its soul. Add the chicken pieces, making sure they're fully coated. Cover the bowl and let it marinate in the refrigerator for at least 4 hours, or preferably overnight. Trust me, the longer it marinates, the more flavorful it becomes. I once left it for 24 hours on accident—best mistake ever.
2. When you're ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the marinated chicken pieces on the baking sheet in a single layer. Bake for 20-25 minutes, or until the chicken is cooked through and slightly charred. Keep an eye on it, you don't want it to dry out!
3. While the chicken is baking, let's get started on the sauce. In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the chopped onions and cook until they're soft and golden brown, about 5-7 minutes. Stir in the ginger-garlic paste and cook for another minute until fragrant. This is where your kitchen starts smelling amazing. Mmm!
4. Add the tomato paste, diced tomatoes, garam masala, turmeric, cumin, coriander, and sugar to the pot. Stir well to combine. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. This is were the magic happens, dont rush the process!
5. Remove the sauce from the heat and let it cool slightly. Then, using an immersion blender or a regular blender (be careful when blending hot liquids!), blend the sauce until it's smooth and creamy. Return the sauce to the pot and stir in the heavy cream and butter. Season with salt and pepper to taste. This is the moment to adjust flavors, so have a taste and add more spices if you think it needs it.
6. Add the baked chicken pieces to the sauce and stir to coat. Simmer for another 5-10 minutes, allowing the chicken to absorb all that delicious flavor. If the sauce gets too thick, add a little water or chicken broth to thin it out.
7. Garnish with fresh cilantro and serve hot with basmati rice or naan bread. I personally love it with garlic naan – it’s the perfect vessel for soaking up all that glorious sauce. Enjoy every single bite!