In a large bowl, combine the yogurt, ginger-garlic paste, cumin, coriander, chili powder, lemon juice, and salt. Add the chicken pieces, making sure they are well coated. Cover and refrigerate for at least 30 minutes or, for best results, overnight. This step helps the chicken absorb the spices and tenderize.

Preheat your oven to 200°C (390°F). Place the marinated chicken pieces on a baking tray lined with foil or parchment paper. Bake for 15–20 minutes until the chicken is cooked through and slightly charred on the edges. Set aside. Alternatively, you can cook the chicken on a stovetop grill pan for added smokiness.

In a large pan, melt 2 tablespoons of butter over medium heat. Add the finely chopped onions and sauté until golden brown, about 8–10 minutes. This forms the flavourful base of the sauce, so take your time to ensure the onions caramelize well.

Add the minced garlic and grated ginger to the onions and sauté for 1–2 minutes until fragrant. Be careful not to burn the garlic as it can turn bitter.

Add the tomato purée to the pan, followed by the cumin, coriander, garam masala, turmeric, and chili powder. Cook this mixture on medium heat for 10–15 minutes, stirring occasionally. This allows the spices to blend and the tomato to thicken into a rich sauce.

Once the sauce has thickened, add the cooked chicken pieces to the pan. Stir to coat the chicken in the sauce. Simmer for 10 minutes, allowing the flavours to meld together. If the sauce is too thick, add a splash of water or chicken broth to achieve the desired consistency.

Lower the heat and stir in the heavy cream, ensuring a smooth and creamy texture. Crush the dried fenugreek leaves between your fingers and sprinkle them into the sauce. Add sugar or honey to balance the acidity of the tomatoes if needed. Simmer for another 5 minutes.

Transfer the Butter Chicken to a serving dish and garnish with freshly chopped cilantro. Serve hot with naan, roti, or steamed basmati rice for an authentic Indian dining experience. You can also offer a side of pickles or yogurt for extra texture and flavour balance.