Begin by marinating the chicken in yogurt, ginger garlic paste, and all the spices, including Butter Chicken Masala, red chili powder, and salt. Mix everything thoroughly and let it sit to marinate.

In a pan, melt a generous amount of butter and add the chopped onions. Sauté until they become soft and turn a light golden brown.

Next, add the chopped tomatoes to the pan and cook them down until they are soft.

Incorporate the chopped green chilies into the mixture for added flavor, but be cautious not to make it overly spicy.

Add the same spices used in the marinade to the pan: Butter Chicken Masala, salt, and hot red chili powder. Stir well to combine.

Remove the mixture from the pan and blend it in a blender until you achieve a smooth sauce.

Return to the pan, adding more butter or oil, and then add the marinated chicken, spreading it out evenly.

Cook the chicken on one side until it develops some color. Then, cover the pan and let it cook on low heat for about 10 minutes to tenderize the chicken.

After 10 minutes, lift the lid and pour the blended masala back into the pot. Rinse the blender with a little water and add that to the pot as well.

Allow the mixture to simmer for about 5 minutes to reduce.

Finally, stir in about a cup of heavy cream and mix well. Let it cook down a bit to thicken.

Serve the butter chicken hot with fresh naan. Enjoy!