Marinate the chicken: In a bowl, combine the diced chicken 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.
Prepare the sauce: Heat butter in a large pan over medium heat. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook for another minute until fragrant.
Add tomatoes and spices: Add the tomato puree, garam masala, turmeric powder, red chili powder, and kasuri methi (dried fenugreek leaves). Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens.
Cook the chicken: Add the marinated chicken to the pan and cook until it's browned on all sides. Pour in the remaining marinade and simmer for about 15-20 minutes, or until the chicken is cooked through.
Add cream: Stir in the heavy cream and simmer for another 5 minutes. Adjust the salt and spices according to your taste.
Garnish and serve: Garnish with fresh cilantro leaves. Serve hot with basmati rice or naan bread.
Enjoy!
This recipe is amazing! The taste is truly authentic, and it's so easy to make. A new family favorite. Great for a quick dinner!
Wow! This butter chicken is incredible! So easy, and the taste is out of this world. Definitely making this again. Absolutely the best recipe.
Best butter chicken recipe I've tried! So simple and delicious. The flavor is incredible, and it's ready in no time. Highly recommend this recipe.
This butter chicken was amazing! So easy to make and tasted just like my favorite Indian restaurant. The sauce was incredibly creamy and flavorful.
It was okay. The chicken was a bit dry, but the sauce tasted good. Maybe I overcooked the chicken, will try it again.
