1. Start the night before. Clean the chicken and cut it into bitesize pieces. Add the Greek yogurt, minced garlic, garam masala, cumin, turmeric, and paprika powder to a bowl and mix to combine. Add the chicken pieces and mix until evenly covered with the yogurt mixture. Cover and place in the fridge overnight.

2. Peel the onion and garlic. Cut the onion into small dice and mince the garlic finely. Peel and grate the ginger. Set everything aside. Remove the chicken pieces from the yogurt mixture and scrape off as much of the mixture as possible – keep that for later and do not discard it.

3. Add about 2 tbsp. of the butter to a large (cast iron) pot and heat up. Add the chicken pieces and fry over high heat for several minutes from each side. It’s best not to move the chicken for a while once it is in the pot so it gets enough heat. When the chicken pieces got some color remove them from the pot and set them aside. Add the remaining butter to the pot, let it melt, then add the diced onion and fry until soft and slightly browned – about 3-4 minutes. Add the minced garlic, grated ginger, garam masala, cumin, and paprika powder. Stir well and continue cooking for another minute or two. Add the tomato purée and stir to combine. Reduce the heat and let the sauce simmer for 10 minutes. Do not leave the pot alone and stir frequently. You want to cook out some of the moisture so the sauce gets thicker.

4. When the sauce looks thick and darker, add the coconut milk and stir in. Add the chicken (plus the rest of the marinating sauce) back to the pot. Let simmer for another 10 minutes. Season with salt and cayenne pepper to your liking.

5. Serve the butter chicken with your favorite type of rice, some chopped cilantro, and maybe some naan bread.