Butter Chicken Masala

For the Gravy:

1. Slice 1½ cups of onions and peel 15 grams of ginger.
2. Heat 1 tablespoon of oil in a pan and sauté the onions until they turn transparent.
3. Add the chopped ginger and 15 grams of garlic. Sauté for 2 to 3 minutes.
4. Stir in 1½ to 2 teaspoons of red chili powder (adjust for spice level).
5. Add 5 cups of chopped tomatoes (about 650 grams), 22 to 28 whole cashews (¼ cup), and 1 teaspoon of salt.
6. Cook covered on medium-high heat until the tomatoes break down to a mush.
7. Stir in 1½ teaspoons of garam masala, 1 teaspoon of cumin powder (optional), 2 teaspoons of coriander powder, 1½ teaspoons of sugar, and ¼ to ¾ teaspoon of cardamom powder.
8. Marinate the chicken with the spices mentioned earlier and let it rest for at least 60 minutes (overnight is best).
9. Grill the marinated chicken until tender and juicy.
10. Add the grilled chicken to the prepared gravy and simmer for a few minutes.
11. Garnish with fenugreek leaves and serve hot with butter naan, jeera rice, or plain basmati rice.

           Enjoy your homemade Chicken Butter Masala!