In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Heat butter and oil in a large pan or pot over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and sauté for another minute. Add the tomato puree, red chili powder, turmeric powder, and coriander powder. Cook until the tomatoes are well-cooked and the oil starts to separate from the mixture.
Add the marinated chicken to the pan and cook until the chicken is browned on all sides. Cover and simmer for about 15-20 minutes, or until the chicken is cooked through.
Stir in the cream and kasuri methi (dried fenugreek leaves). Mix well and simmer for another 5-10 minutes, allowing the flavors to meld together.
Garnish with fresh cilantro leaves. Serve hot with naan bread or rice.
Optionally, add a teaspoon of sugar to balance the acidity of the tomatoes.
It was a decent butter chicken. The sauce was a bit too thick for my preference, and I felt it needed a little more tanginess. Next time I will add a touch more yogurt.
I followed the recipe exactly, and the dish was a bit bland. I think it needed more spice. Maybe I'll try adding some chili powder next time to give it a kick.
This recipe is great! The depth of flavor is outstanding. I used a slightly different brand of garam masala, but it still came out delicious. Highly recommend!
It was good, but not quite as good as I'd hoped. The sauce was a little too sweet for my taste. Maybe I'll try reducing the sugar next time. The chicken was nice and tender though.
Absolutely delicious! The sauce was incredibly creamy and flavorful, and the chicken was cooked perfectly. The garam masala really shines through. Definitely making this again!
