Punjabi Butter Chicken

Method

1. Heat oil in a pan, add cumin seeds, then onions, chilies, and ginger garlic paste.
2. Add turmeric and red chili powder, cook for 2-3 minutes.
3. Stir in tomato puree, water, and cook for 5 minutes.
4. Add chicken, garam masala, and simmer for 10 minutes.
5. Stir in butter and cream, mix well.
6. Cook for 5 more minutes until thickened.
7. Serve with rice or naan.
8. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.