In a bowl, combine cumin, garam masala, turmeric, paprika, minced ginger, minced garlic, and cayenne pepper. Stir together and set aside. This spice mix is the foundation of flavor for your Butter Chicken. The aromas will start to fill the air, setting the stage for the deliciousness to come.
Next, trim any excess fat from the chicken and cut it into 1-inch pieces. Place the chicken in a large bowl or a zip-top bag. Add in the Greek yogurt, lemon juice, salt, and half of the spice mix. Stir to coat the chicken well. If you're using a bag, you can knead it to ensure an even coating. Cover or seal and refrigerate for at least 30 minutes. You can marinate it longer, but no more than 24 hours as the acidity can affect the meat's texture.
In a large pan, melt the butter over medium heat. Once melted, add the diced onion and cook for 7 to 10 minutes, stirring occasionally. The onions should become soft and translucent. If they start to brown too quickly, reduce the heat. You want them to caramelize slowly to develop their natural sweetness.
Add the reserved half of the spice mix and tomato paste to the pan. Stir for 2 to 3 minutes until the spices become fragrant. This step is crucial as it releases the essential oils from the spices, intensifying their flavor.
Push the onion and spice mixture to the edges of the pan and add the marinated chicken to the center. Be careful not to wipe off the marinade. Cook the chicken over medium-high heat for about 3 to 4 minutes. You want the chicken to be white on the outside but not fully cooked yet.
Once the chicken has turned white, add the can of fire-roasted crushed tomatoes, heavy cream, sugar, and the remaining salt. Stir everything together and reduce the heat to low. Allow it to simmer for 15 to 20 minutes or until the chicken is thoroughly cooked, reaching an internal temperature of 165°F, and the sauce has thickened beautifully.
If desired, stir in some chopped cilantro for an extra layer of flavor just before serving. This fresh herb lifts the dish, making it even more delightful.
Serve your Butter Chicken over cooked basmati rice and garnish with additional cilantro leaves. It pairs wonderfully with warm naan, roti, or even flatbread.
