Murgh Makhani (Indian Butter Chicken)

Stir the yogurt and tandoori masala powder in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in the refrigerator for 1 hour. Drain and discard any excess marinade.

Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.

Heat 1 tablespoon oil in a large skillet over medium heat. Cook chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from the skillet and set aside.

Heat the remaining 2 tablespoons oil in the same skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook for 1 minute more. Pour in tomato sauce, reduce heat to medium-low, and cook another 5 minutes.

Return chicken to the skillet along with the half-and-half; bring to a boil. Add butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until chicken pieces are no longer pink in the middle, 15 to 20 minutes.