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.
It was good, but I've had better butter chicken. The sauce was a bit thin, even after simmering. Maybe I needed to cook it down longer? The flavor was pretty good, though.
Absolutely fantastic! The flavors were incredible. I followed the recipe exactly, and the butter chicken turned out restaurant-quality. The slow simmering really makes a difference. Will definitely make this again!
Amazing recipe! The slow-simmering process really does the trick. The flavors are deep and complex, and the chicken is incredibly tender. A definite recommendation for anyone who loves butter chicken!
A decent butter chicken. The sauce was a little too rich for my taste. I might try it again with less cream and maybe more tomatoes. It’s a good starting point, though.
Great recipe! The garam masala really shines through. I liked that the recipe mentioned the chili powder adjustment. My family loved it. A definite keeper!
