Marinate the chicken: In a bowl, combine the chicken pieces with ginger-garlic paste, lemon juice, red chili powder, turmeric powder, and salt. Mix well and let it marinate for at least 30 minutes.
Prepare the gravy base: In a large pan or pot, heat butter over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown.
Sauté aromatics and spices: Add ginger-garlic paste and green chilies. Sauté for a minute, then add tomato puree, red chili powder, coriander powder, turmeric powder, and garam masala. Cook until the tomatoes are cooked and the spices release their aroma.
Cook the marinated chicken: Add the marinated chicken pieces to the gravy. Mix well and cook until the chicken is browned and partially cooked.
Simmer in cream and butter: Pour in fresh cream and add butter. Mix gently and simmer for about 15-20 minutes, or until the chicken is cooked through and the gravy has thickened to your desired consistency.
Garnish and serve: Garnish with fresh coriander leaves and a dollop of cream. Serve hot with naan bread, rice, or roti.
Adjust seasoning: Taste and adjust seasoning according to your preference. Add salt or more spices if needed.
It was ok. The sweetness was a little overpowering, and the chicken was slightly overcooked. Could use some tweaking.
This recipe is a game-changer! The flavors are incredible, and the recipe is relatively easy to follow. I've made it several times already and everyone loves it.
It was alright. The flavor was a bit too sweet for my liking, but the texture was nice. I might try adjusting the sugar content next time.
Hands down, the best butter chicken recipe ever! The spices blend perfectly, and the chicken is so tender. My new go-to recipe.
This butter chicken is absolutely fantastic! The flavors are so complex and delicious. I've tried many butter chicken recipes, and this is by far the best!
