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.
Loved it! The kasuri methi adds such a unique and delicious element. The recipe is simple to follow, and the result is a flavorful, authentic butter chicken. Great for a dinner party!
This was a really good butter chicken recipe. The sauce was wonderfully creamy and the chicken was tender. I did add a bit more chili powder for a little extra kick, as suggested. The kasuri methi really elevated the aroma. Delicious!
This is my go-to butter chicken recipe now. The creaminess is perfect, and the flavor is spot-on. The family devoured it! Excellent!
