Instructions

• Marinate chicken thighs in a mixture of yogurt, ginger-garlic paste, garam masala, and Kashmiri red chili powder.
• In a pan, melt butter and sauté the marinated chicken until browned.
• Add tomato puree and cook until the oil separates. Stir in heavy cream.
• Sprinkle kasuri methi, sugar, and salt. Simmer until the chicken is fully cooked.
• Serve this creamy butter chicken over rice or with naan for an authentic Pakistani/Indian experience.