For the Marinade:

3 tbsp plain whole-milk yogurt (preferably Greek)

1 tsp mild Kashmiri chili powder or paprika

1/2 to 1 tsp red chili powder or cayenne (½ tsp for mild heat)

1 tsp coriander powder

1 tsp cumin powder

1/4 tsp turmeric powder

1/4 tsp garam masala or store-bought tandoori masala

1/4 tsp dried fenugreek leaves, crushed

1 tsp kosher salt

1 tbsp neutral oil (like grapeseed or avocado)

1 tsp lemon or lime juice

1/2 tsp garlic paste (optional)

1 – 1.25 lb chicken breast, thighs, or tenders, cut into 1.25” cubes

For the Butter Chicken Sauce:

1 (14 oz) can whole peeled tomatoes (no salt added) or 2/3 cup store-bought tomato purée

1 tbsp salted butter or ghee

4 tbsp neutral oil, divided

1 small yellow onion, finely chopped (~150 g)

5–6 garlic cloves, finely chopped

1-inch piece ginger, finely chopped

1 tsp Kashmiri chili powder or paprika

1 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp red chili powder or cayenne

2 tsp kosher salt

2 tbsp tomato paste

After Blending:

1 cup water

4 1/2 – 5 tsp sugar (raw cane sugar preferred)

2/3 cup heavy whipping cream

2 tbsp salted butter

1/2 tbsp dried fenugreek leaves, crushed

3 tbsp finely chopped cilantro

Optional for serving:

Naan and/or basmati rice