EASY BUTTER CHICKEN

Toss chicken with ginger & garlic paste, Kashmiri chili powder, salt, & yogurt; set it aside to marinate.

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Fry the marinated chicken until the pieces have become golden brown.

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In the same pan, warm 1 1/2 tbsp of butter. Add green cardamom & one cinnamon stick.

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Add the onions. Sauté until they become translucent & soften.

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Stir in the Kashmiri chili powder, 1 tbsp of garam masala, cumin, salt, turmeric, & tomatoes.

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Blend the mixture until it's smooth.

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Return the curry to the pan over low heat & stir in butter & cream until well incorporated.

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Return the chicken to the pan & add 1/2 tbsp garam masala & 1/2 tsp fenugreek.

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