1Cut the Boneless chicken thigh into 2.5 cm pieces. In a large bowl, combine the chicken with Plain yogurt, 15g of Ginger-garlic paste, 10g of Red chili powder, 5g of Turmeric, 5g of Garam masala, and 5g of Salt. Mix well and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2Heat 20g of Unsalted butter in a large pan over medium-high heat. Add the marinated Boneless chicken thigh pieces and cook in batches until browned on all sides and mostly cooked through, about 5-7 minutes per batch. Set the cooked chicken aside.
3In the same pan, add another 20g of Unsalted butter. Add the chopped Onion and sauté until translucent, about 5-7 minutes.
