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.
Very good recipe, easy to follow. The flavor was authentic, and the sauce was rich and satisfying. I think the amount of butter is perfect.
Five stars! The flavors are amazing, and it's not overly complicated to make. The creamy texture is perfect. A definite keeper!
Incredible! This butter chicken is restaurant quality. The balance of sweet, savory and tangy notes is perfect. Will be making this regularly!
This is the best butter chicken recipe I've ever tried! The creamy sauce is to die for, and the kasuri methi adds such a wonderful aroma. My family loved it!
This recipe is fantastic. The balance of flavors is excellent, and the butter and cream really make a difference. I would recommend letting the chicken marinate for a bit longer for extra tenderness.
