Ingredients:

For the Chicken Marinade:

• 500 grams boneless chicken pieces, cut into bite-sized cubes
• 1/2 cup plain yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• Salt, to taste

For the Curry:

• 2 tablespoons butter
• 1 tablespoon oil
• 1 large onion, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• 1 cup tomato puree
• Salt, to taste
• 1/2 cup heavy cream
• Fresh coriander leaves, for garnish

Instructions:

1. In a bowl, combine the yogurt, ginger paste, garlic paste, turmeric powder, chili powder, and salt. Add the chicken pieces and marinate for at least 1 hour, or overnight in the refrigerator.
2. Heat butter and oil in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.
3. Add ginger paste and garlic paste. Sauté for a minute until fragrant.
4. Add cumin powder, coriander powder, garam masala, and red chili powder. Stir well to combine the spices.
5. Pour in the tomato puree and cook for 5-7 minutes, or until the mixture thickens and the oil starts to separate.
6. Add marinated chicken pieces along with the marinade. Cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through.
7. Season with salt to taste. Adjust the thickness of the curry by adding water if needed.
8. Reduce the heat to low and pour in the heavy cream. Stir well to combine and simmer for another 5 minutes.
9. Garnish with fresh coriander leaves.
10. Serve the Indian Butter Chicken hot with naan, rice, or roti.

Enjoy your flavorful and creamy Indian Butter Chicken!

Note: This is a basic recipe. You can adjust the spices and ingredients according to your taste preferences.

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