1 Marinate chicken thighs in a mixture of yogurt, ginger-garlic paste, garam masala, and Kashmiri red chili powder.

2 In a pan, melt butter and sauté the marinated chicken until browned.

3 Add tomato puree and cook until the oil separates. Stir in heavy cream.

4 Sprinkle kasuri methi, sugar, and salt. Simmer until the chicken is fully cooked.

5 Serve this creamy butter chicken over rice or with naan for an authentic Pakistani/Indian experience.