Marinate the Chicken:

In a large bowl, mix yogurt, turmeric powder, red chili powder, garam masala, ginger-garlic paste, and salt. Add the chicken pieces and coat them well. Let it marinate for at least 30 minutes (or overnight for deeper flavors).

Cook the Chicken:

Heat 1 tablespoon butter in a skillet over medium heat. Add the marinated chicken and cook for 5-7 minutes until lightly browned and almost cooked through. Remove and set aside.

Prepare the Sauce:

In the same skillet, add the remaining butter. Sauté the onions until golden brown, about 5-6 minutes.

Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.

Add the tomato puree, cashew paste, cumin powder, coriander powder, garam masala, and red chili powder. Cook for 8-10 minutes, stirring occasionally, until the oil separates from the mixture.

Combine and Simmer:

Add the cooked chicken to the sauce and stir to coat well. Reduce the heat to low.

Stir in the cream, sugar, and crushed fenugreek leaves. Let the butter chicken simmer gently for 10-15 minutes until the chicken is tender and the sauce thickens. Add salt to taste.

Serve:

Serve hot with steamed basmati rice or naan bread. Garnish with fresh cilantro and a drizzle of cream for an elegant touch.