In a bowl combine yogurt, ginger paste, garlic paste, lemon juice, ground coriander, garam masala, turmeric, 1 tsp kosher salt and 1 tbsp vegetable oil. Mix until smooth.

Add the chicken thigh pieces to the marinade and toss thoroughly to coat. Cover and refrigerate for at least 1 hour, ideally 3–6 hours (can marinate overnight).

When ready to cook, heat 1 tbsp oil in a large skillet or cast-iron pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Sear chicken in batches (do not overcrowd) until browned on both sides, about 3–4 minutes per side. Transfer seared pieces to a plate and set aside. They will finish cooking in the sauce.

Butter Tomato Sauce

In the same skillet, wipe out any burnt bits but leave flavorful fond. Reduce heat to medium and add 2 tbsp butter. Add chopped onion and sauté until soft and translucent, about 5–7 minutes.

Add minced garlic and ginger and cook, stirring, for 1 minute until aromatic.

Stir in tomato paste and cook 1–2 minutes to remove the raw edge, stirring constantly.

Add tomato purée and 1/2 cup water or stock. Stir to combine, scraping up any browned bits. Bring to a gentle simmer.

Add smoked paprika, 1/2 tsp garam masala, 1 tsp crushed kasuri methi, 1/2 tsp sugar and 3/4 tsp salt. Simmer, partially covered, for 8–10 minutes to thicken slightly and let flavors meld.

Reduce heat to low and stir in remaining 1 tbsp butter. Return the seared chicken and any accumulated juices to the pan, submerging pieces in the sauce. Simmer gently for 8–10 minutes until chicken reaches 165°F (74°C) and sauce is thickened to a silky consistency.

Stir in heavy cream and simmer 1–2 minutes more to warm through. Taste and adjust seasoning (salt, a pinch of sugar or lemon) as needed. If sauce is too thick, add up to 2 tbsp water or stock.

Finish by crushing the remaining kasuri methi between your palms and stirring it in along with chopped cilantro and remaining 1 tbsp butter for gloss. Keep warm.

To Serve

Fluff steamed basmati rice and divide onto plates or arrange naan. Spoon butter chicken over rice or serve alongside naan. Garnish with extra cilantro and lemon wedges on the side. Serve hot.