In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, lemon juice, turmeric powder, chili powder, and garam masala. Mix well and marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
Heat butter in a large pan or pot over medium heat. Add the marinated chicken and cook until browned on all sides.
Remove the chicken from the pan and set aside. In the same pan, add chopped onions and sauté until golden brown.
Add ginger-garlic paste and sauté for another minute. Stir in tomato puree, tomato paste, chili powder, garam masala, and salt. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens.
Add the cooked chicken back to the pan. Stir in cream and kasuri methi. Simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency.
Garnish with fresh cilantro leaves.
Serve hot with naan bread or basmati rice.
Outstanding! This recipe is a winner. The creamy sauce and tender chicken are a perfect match. It tastes just like what you get at a good Indian restaurant. Follow the slow simmering advice; it's key!
It was okay. I found the sauce a little too sweet for my taste, and I wished there were more specific instructions. I'm not sure if I simmered it long enough. The chicken was a little dry. I might try it again, adjusting the sugar level and cooking time.
I found this recipe a bit difficult because the instructions were not specified. The lack of specific instructions made the process tough. The chicken wasn't as flavorful as I hoped.
Best butter chicken I've ever made! The balance of flavors is perfect. The instructions are not specified but it still turned out perfect. Served with homemade naan – a perfect combination! Highly recommend!
Very tasty! I would suggest adding a little bit of salt during the simmering process as it needed it. The flavor was generally great, especially the spices and richness of the sauce.
