Certainly! Butter Chicken, also known as Murgh Makhani, is a rich and creamy Indian dish known for its flavorful tomato-based sauce. Here's a basic recipe:   Ingredients:   For the Marinade: - 500g boneless chicken (cut into bite-sized pieces) - 1 cup plain yogurt - 1 tablespoon ginger-garlic paste - 1 teaspoon red chili powder - 1 teaspoon turmeric powder - 1 teaspoon garam masala - Salt to taste   For the Sauce: - 2 tablespoons butter - 1 tablespoon vegetable oil - 1 large onion (finely chopped) - 2 teaspoons ginger-garlic paste - 1 teaspoon cumin powder - 1 teaspoon coriander powder - 1 teaspoon red chili powder (adjust to your spice preference) - 1 cup tomato puree - 1/2 cup heavy cream - 1/2 cup cashew nut paste (soaked and blended) - Salt to taste - 1 teaspoon sugar (optional, to balance flavors)   For Garnish: - Fresh coriander leaves (chopped) - Cream   Instructions:   1. Marinate the chicken: In a bowl, mix the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Add the chicken pieces and marinate for at least 30 minutes, preferably longer, in the refrigerator.   2. Grill or bake the marinated chicken until it's cooked through and slightly charred. You can also use a skillet to cook the chicken with a bit of oil. Set aside.   3. In a large pan, heat the butter and oil. Add the chopped onions and sauté until they become soft and translucent.   4. Add ginger-garlic paste, cumin powder, coriander powder, and red chili powder. Sauté for a few minutes until the spices release their aroma.   5. Stir in the tomato puree and cook until the mixture thickens and the oil starts to separate from the sauce.   6. Reduce the heat and add the heavy cream and cashew nut paste. Stir well to combine. If the sauce is too thick, you can add a bit of water to reach your desired consistency.   7. Add the grilled or cooked chicken pieces to the sauce and simmer for a few minutes to allow the flavors to meld together. Taste and adjust salt and spice levels. If desired, add a teaspoon of sugar to balance the flavors.   8. Garnish with fresh coriander leaves and a drizzle of cream.   9. Serve hot with naan, rice, or roti.   Enjoy your homemade Butter Chicken!