Homemade yogurt makes all the difference. I love using homemade yogurt in the marinade because its rich, creamy texture helps tenderize the chicken while adding incredible flavor. If your homemade yogurt is a little thin, simply strain it through a cheesecloth or fine mesh strainer for an hour or two before using. The thicker consistency clings beautifully to the chicken and creates the best marinade.

Don't skip the marinating time. Even 30 minutes adds great flavor, but letting the chicken marinate overnight makes it even more tender and delicious.

Cashews create a silky sauce. They naturally thicken the sauce and give it its signature creamy texture.

Kasuri methi is worth using. Dried fenugreek leaves add the classic flavor that makes butter chicken taste like it's from your favorite Indian restaurant.

It tastes even better the next day. The flavors continue to develop as it rests, making leftovers just as delicious.

This butter chicken is delicious served with homemade naan - I have a recipe for this too!