Velvet Butter Chicken (Murgh Makhani)

Combine yogurt, lemon juice, garam masala, turmeric, chili powder, and ginger-garlic paste in a large bowl. Add chicken pieces and marinate for at least 20 minutes (or up to overnight in the refrigerator).

Heat oil in a large skillet over medium-high heat. Sear the marinated chicken pieces in batches until golden on the outside, about 3-4 minutes per side. Set aside.

In a deep saucepan or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until soft and golden, about 6-7 minutes.

Add the crushed tomatoes, cumin, and coriander. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.

Use an immersion blender or transfer to a blender to puree the sauce until completely smooth. Return to the pan if needed.

Stir in the heavy cream and honey. Bring to a gentle simmer.

Add the seared chicken pieces to the sauce. Simmer on low heat for 15-20 minutes until the chicken is cooked through and tender.

Crush the dried fenugreek leaves between your palms and stir them into the curry. Season with salt to taste.

Garnish with fresh cilantro and serve hot with basmati rice or warm naan.