Marinate The Chicken: Combine the yogurt, Kashmiri Lal Mirch powder, garam masala, salt, ginger paste, and minced garlic in a medium size bowl and mix to combine. Add the chicken pieces and marinate for at least 30 minutes or overnight in the refrigerator.

Prepare The Butter Chicken Sauce: In a large saucepan, melt the butter over medium heat. Add the Kashmiri Lal Mirch, garam masala, coriander powder, cumin powder, and turmeric powder. Stir to combine.

Add the tomato puree, ground almonds, salt, and sugar to the pan and stir well. Allow cooking for 8-10 minutes or until the sauce has thickened.

Cook The Butter Chicken: Add the marinated chicken to the pan and stir to coat in the sauce. Cover and cook for 20 minutes or until the chicken is cooked through.

Stir in the heavy cream and allow to cook for an additional 5 minutes or until the sauce has thickened. Then once the sauce has thickened stir in the dried fenugreek leaves (if using) and cook for about a minute

Prepare The Rice: Rinse the Basmati rice in a fine-mesh strainer under cold running water for about 1 minute, until the water runs clear.

In a medium saucepan, bring the water, salt, and ghee to a boil, then add the basmati rice and stir once to evenly distribute the rice in the water.

Cover the saucepan with a tight-fitting lid, and reduce the heat to low. Cook the rice for 18 to 20 minutes, or until the water is fully absorbed and the rice is tender.

Remove the saucepan from the heat, and let the rice sit covered for 5 minutes.

Fluff the rice with a fork, and serve hot alongside the Indian Butter Chicken and fresh naan bread.

Enjoy your Authentic Indian Butter Chicken!