Butter Chicken (also known as Murgh Makhani) is a rich and creamy Indian dish that's incredibly popular worldwide. Here's a straightforward recipe for making this delicious curry:

### Ingredients

#### For the Chicken Marinade:
- 500g chicken, boneless and skinless, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tbsp red chili powder (adjust to taste)
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1 tbsp lemon juice
- Salt to taste

#### For the Curry Sauce:
- 2 tbsp butter
- 1 tbsp oil (optional, for additional cooking)
- 1 large onion, finely chopped
- 2 tbsp ginger-garlic paste
- 2 cups tomatoes, pureed (or 1 can of tomato puree)
- 1-2 green chilies, slit (optional, for extra heat)
- 1/2 cup heavy cream
- 1 tsp sugar (optional, to balance the acidity)
- 1 tsp garam masala
- 1/2 tsp ground coriander
- 1/2 tsp cumin powder
- 1/2 tsp red chili powder (adjust to taste)
- 1/2 tsp turmeric powder
- Salt to taste
- Fresh cilantro, chopped (for garnish)

### Instructions

#### 1. **Marinate the Chicken**
- In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt.
- Add the chicken pieces and coat them well with the marinade.
- Cover and refrigerate for at least 1 hour, preferably overnight for the best flavor.

#### 2. **Cook the Chicken**
- **Grill or Sauté:** You can either grill the marinated chicken or cook it in a pan.
- **Grilling:** Preheat your grill to medium-high heat and cook the chicken for about 5-7 minutes on each side until cooked through and slightly charred.
- **Pan-Sautéing:** Heat a little oil or ghee in a pan over medium heat and cook the chicken pieces until they are cooked through and lightly browned. This should take about 10-12 minutes. Remove the chicken and set aside.

#### 3. **Prepare the Curry Sauce**
- **Heat Butter:** In the same pan, melt 2 tbsp of butter. Add a little oil if desired to prevent the butter from burning.
- **Sauté Onions:** Add finely chopped onions and cook until golden brown, about 10 minutes.
- **Add Ginger-Garlic Paste:** Add the ginger-garlic paste and cook for another 1-2 minutes until fragrant.
- **Add Tomato Puree:** Add the tomato puree (or pureed tomatoes) and green chilies (if using). Cook the mixture until the oil starts to separate from the tomatoes, about 10-15 minutes.
- **Season the Sauce:** Stir in garam masala, ground coriander, cumin powder, red chili powder, turmeric powder, and salt. Mix well and cook for another 5 minutes.
- **Add Cream:** Reduce the heat and slowly stir in the heavy cream. Simmer the sauce for 5 minutes until it’s well combined and creamy. Adjust the seasoning and add sugar if desired to balance the acidity.

#### 4. **Combine Chicken and Sauce**
- Add the cooked chicken pieces to the sauce and stir well to coat.
- Simmer for an additional 5-10 minutes to let the flavors meld and ensure the chicken is heated through.

#### 5. **Garnish and Serve**
- Garnish with chopped fresh cilantro.
- Serve hot with naan, roti, or basmati rice.

Enjoy your homemade Butter Chicken! It’s a comforting and indulgent dish that’s sure to impress.