Butter Chiken

Marinate the chicken with mashed garlic, ginger, and lemon juice.

In a pan, sauté the chopped onion in butter and two tablespoons of oil until it softens, then add the minced garlic and ginger and stir briefly.

Add the marinated chicken and sauté until fully cooked.

Stir in the tomato paste, butter chicken paste, spices, and salt, mixing well with the chicken.

Pour in the coconut milk and KDD cream, then add the cashews and mix well.

Remove the chicken from the sauce and blend the sauce in a blender until smooth, then return it to the pot.

Return the chicken to the sauce and add the sugar, stirring to combine

To prepare the rice, boil it with turmeric, cardamom, bay leaf, and salt until fully cooked.

place the rice in a dish, pour the butter chicken mixture over it

Garnish with fried onions, fried potatoes, and parsley.