Easy Spicy Butter Chicken Curry (Murgh Makhani)

Combine the chicken, yogurt, lemon juice, ginger-garlic paste, chilli powder, turmeric, garam masala, coriander powder, dried fenugreek leaves, salt, butter, and chilli oil in a large bowl.
Toss until well-coated. Cover and refrigerate for at least 30 minutes, or overnight for the best flavour.
Heat oil in a large skillet. Add cumin seeds and turn them aromatic.
Add the chopped onion and cook until soft and translucent, about 5 mins.
Stir in the spices, whole dried red chillies, and butter, and cook for about 1 minute until fragrant.
Add the marinated chicken and cook for 8–10 minutes, turning occasionally, until the chicken is partially cooked.
Add water and stir well. Cover and simmer over low heat for 8-10 minutes, until the chicken is cooked through.
Next, stir in garam masala and crushed kasuri methi. Simmer gently for 2-3 minutes. Garnish with fresh cilantro before serving.
Serve spicy butter chicken with bread, roti, naan, or rice.