Grilled Chicken Breast with Makhani Sauce

In a bowl, mix the yogurt, lemon juice, ginger-garlic paste, red chili powder, cumin powder, garam masala, salt, and oil. Add the chicken breasts and coat them well. Let it marinate for at least 30 minutes, preferably a few hours or overnight in the refrigerator.

Preheat your grill or grill pan to medium-high heat. Cook the chicken breasts for about 6-8 minutes on each side, or until they are fully cooked and have nice grill marks. Remove from heat and set aside.

In a pan, melt the butter over medium heat. Add the chopped onions and sauté until they turn golden brown.

Add the ginger-garlic paste and cook for another minute until the raw smell disappears.

Add the red chili powder, cumin powder, garam masala, and turmeric powder. Stir well, then add the tomato puree. Cook for 10-15 minutes, stirring occasionally, until the oil separates from the tomato mixture.

Lower the heat and add the cream, honey or sugar, and salt. Stir well and let it simmer for another 5-7 minutes. Adjust the seasoning if needed.

Spread a generous amount of makhani sauce on each plate.

Place the grilled chicken breast on top of the sauce.

Garnish with a ring of raw onion and fresh cilantro leaves.

Serve with pieces of flatbread on the side.