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.
Not the best. The sauce was too heavy on the tomato and not enough spice for my taste. The chicken was also a bit dry. Needs improvement.
Very good butter chicken. It was easy to follow, and the flavors were authentic. My family loved it, and it went perfectly with naan.
Very flavorful! The sauce was rich and creamy. The recipe was easy to follow, and the result was a delicious meal. Will definitely make it again.
Good, solid butter chicken. The spice levels were well-balanced. I would recommend this recipe.
A decent butter chicken recipe. I found the sauce a little thin, so I may need to simmer it longer next time. The chicken was cooked well.
