Butter Chicken

Grate the garlic, chop the onions, and peel and chop the tomatoes.

Cut the chicken thighs into pieces and place them in a bowl. Add the salt, chili powder, onion powder, and garam masala Mix well and let it marinate for about 10 minutes (or longer if desired).

Heat some oil and a knob of butter in a saucepan and fry the chicken thighs until golden brown, about 5-7 minutes. Remove the chicken from the pan and set aside.

In the same pan, melt another knob of butter and add the yellow onion and garlic. Sauté for 3 minutes. Then add the tomatoes, chili powder, onion powder, cinnamon powder, garam masala, bay leaves, cashew nuts, and sugar. Mix well. Cook on medium-low heat for 15-20 minutes.

Add the water and tomato paste. Stir well and cook for 2-3 minutes.

Remove the bay leaves. Pour the warm vegetable mixture into a blender and blend until smooth.

Pour the sauce back into the pan and let it simmer. Add the heavy cream and cook for 4-5 minutes. Stir in the butter and mix well. Add the chicken thighs and stir together. Add salt to taste if needed; I added 5 grams (1 tsp).