Cut the chicken meat into bite-sized pieces and debone if desired.

Finely chop or press the garlic.

Mix the meat, yogurt, juice of half a lemon, and half of the salt, garlic, pepper, curry, and turmeric well in a bowl. The other half of the salt, garlic, pepper, curry, and turmeric are for the sauce.

Let the marinated chicken rest covered for at least 30 minutes, preferably overnight in the fridge.

Before you start with the sauce, you can already cook a pot of rice. It should be nicely done by the time the Butter Chicken is ready.

Peel and grate the ginger and press it with the remaining garlic into a paste (e.g., in a mortar or finely chop both).

Heat olive oil in a large pan.

Roughly chop the onions (they don't have to be super fine - they'll be pureed later) and sauté them in the hot oil.

Add half of the butter and melt it in the pan.

Sauté the garlic-ginger paste, the remaining salt, sugar, all remaining spices, and the cashews in the pan for about 3 minutes.

Deglaze with the tomatoes (passata, canned, or fresh - however you like it).

Let it simmer for about 5 minutes.

Finely puree the sauce.

Sear the marinated meat with a little olive oil until the meat is cooked through.

Add the cream to the pureed sauce. Season the sauce with salt and pepper.

Add the finished sauce and the remaining butter to the seared meat. Mix everything well.

Let everything simmer again for 5 - 10 minutes.

As a garnish, fresh parsley or cilantro.

As a side dish, of course, good Basmati rice.

Enjoy this super delicious Butter Chicken recipe with your family. Bon appétit!