Butter Chicken (Murgh Makhani) with Jeera Rice

**Marinate the Chicken:** In a bowl, combine chicken, yogurt, 1 tablespoon ginger-garlic paste, 1/2 tablespoon garam masala, turmeric powder, red chili powder, lemon juice, and salt. Mix well and let it marinate for at least 30 minutes (or up to overnight in the refrigerator).

**Prepare the Jeera Rice:** Rinse the basmati rice until the water runs clear. In a pot or rice cooker, combine rice, water, and cumin seeds. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed. Fluff with a fork.

**Cook the Chicken:** Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook until browned on all sides. Remove the chicken from the skillet and set aside.

**Make the Sauce:** In the same skillet, heat the remaining 1 tablespoon of vegetable oil and add the chopped onion. Cook until softened and golden brown, about 5-7 minutes. Add the remaining 1 tablespoon of ginger-garlic paste and cook for another minute until fragrant.

**Simmer the Sauce:** Add the crushed tomatoes, remaining 1/2 tablespoon of garam masala, and salt to the skillet. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.

**Blend the Sauce:** For a smoother sauce, use an immersion blender to blend the sauce directly in the skillet. Alternatively, carefully transfer the sauce to a regular blender and blend until smooth. (Be careful when blending hot liquids!). Return the sauce to the skillet.

**Combine and Finish:** Add the cooked chicken and butter to the sauce. Stir to combine and simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce.

**Add Cream and Garnish:** Stir in the heavy cream and crushed kasuri methi. Cook for a minute or two more until heated through. Garnish with fresh cilantro.

**Serve:** Serve the butter chicken hot with the jeera rice and naan bread (optional).