Marinate the Chicken

In a bowl, mix yogurt, lemon juice, olive oil, and all seasonings. Add chicken and toss well to coat. Let marinate at least 15 minutes.

Cook the Chicken

Heat a large skillet over medium-high heat. Cook chicken in batches for 3–4 minutes per side until lightly charred and mostly cooked through. Remove and set aside.

Build the Sauce

Reduce heat to medium. Add butter and onion to the same pan. Cook until soft and golden, about 5 minutes.

Stir in garlic and ginger and cook for 1 minute. Add tomato paste and cook another minute to deepen the flavor.

Simmer

Pour in tomato sauce and garam masala, curry powder, cumin, chili powder, and brown sugar. Simmer for 5–7 minutes until slightly thickened.

Finish the Butter Chicken

Stir in heavy cream until smooth. Return chicken and any juices to the pan and simmer another 5–8 minutes until the chicken is fully cooked and the sauce is rich and creamy.

Taste and add salt if needed.

Serve over jasmine rice with warm naan and fresh cilantro.