In a bowl, mix yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, cumin, coriander, and salt. Add chicken pieces, coat well, and marinate for at least 30 minutes.
Heat oil or ghee in a pan. Add marinated chicken and cook until browned on all sides. Remove from pan and set aside.
In the same pan, add butter. Sauté chopped onions until golden brown. Add ginger-garlic paste and sauté for a minute.
Add tomato puree, garam masala, kasuri methi, and sugar. Cook until the mixture thickens.
Stir in cream and mix well. Add the cooked chicken pieces to the sauce. Simmer for 15 minutes, stirring occasionally.
Garnish with fresh coriander leaves. Serve hot with naan bread or rice.
Serve it hot and enjoy!
Absolutely fantastic! The aroma while it was cooking was amazing, and the taste lived up to the expectation. This is going into my regular rotation.
This recipe is a winner! The flavors are so well-balanced, and the chicken is incredibly tender. My family raved about it!
Very good recipe! The chicken was flavorful, and the sauce was rich and creamy. I added a bit of garam masala for extra depth of flavor.
This recipe is a keeper! The sauce is so rich and flavorful, and the chicken is incredibly tender. My guests were very impressed. Thank you for sharing!
The flavors were there, but the chicken was a little tough. I think I might have overcooked it slightly. Will try again and adjust the cooking time.
