Easy Butter chicken recipe

Butter Chicken with Chicken Marinade Recipe
#### Ingredients
*For the Chicken Marinade:*
- 500g chicken breast or thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- crushed Methi (dried fenugreek leaves)
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 tablespoon ginger garlic paste
- Salt, to taste
*For the Butter Chicken Sauce:*
- 3 tablespoons butter
- Cinamon stick, cloves, green and black cardamon
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 50 gram cashwer soaked (it softens)
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 4 ripped vine tomatoes
- 400g can of tomato purée (or crushed tomatoes)
- 1 cup heavy cream
- 1 tablespoon sugar (optional)
- Salt, to taste
- Fresh cilantro, for garnish
#### Instructions
1. *Marinate the Chicken:*
- In a large bowl, combine all marinade ingredients: yogurt, lemon juice, ground cumin, ground coriander, turmeric, garam masala, chili powder, minced garlic, minced ginger, and salt.
- Add the chicken pieces to the marinade and mix well to coat. Cover and refrigerate for at least 1 hour, preferably overnight for best results.
2. *Cook the Chicken:*
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.
- Place the marinated chicken pieces on the baking sheet in a single layer.
- Bake for 15-20 minutes, until the chicken is cooked through and slightly charred around the edges. Alternatively, you can grill the chicken on a barbecue or stovetop grill pan.
3. *Prepare the Butter Chicken Sauce:*
- In a large pan, melt the butter over medium heat.
- Add the chopped onions and sauté until they turn golden brown.
- Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
- Stir in the ground cumin, ground