Cooking Butter Chicken at home is quite manageable and yields delicious results. Here’s a detailed recipe for making this creamy, flavorful dish from scratch.

### Ingredients

#### For the Chicken Marinade:
- 500g boneless, skinless chicken (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 tomato puree (or blended fresh tomatoes)
- 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 mix until they are well-coated.
- Cover and refrigerate for at least 1 hour, or overnight for best results.

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

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

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

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

### Tips
- **Marinating Time:** The longer you marinate the chicken, the more flavorful it will be. Overnight marination is ideal.
- **Tomato Puree:** For a smoother sauce, use tomato puree or blended tomatoes. You can also strain the sauce if you prefer a silky texture.
- **Cream:** Adjust the amount of cream to your taste. For a richer flavor, you can add a bit more cream.

Enjoy making your Butter Chicken! It’s a fantastic dish for a cozy meal or special occasion.