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!
The recipe was simple to follow, and the result was delicious. The sauce was really creamy and flavorful. I will definitely be making this again.
Enjoyed this recipe. Easy to follow, and the chicken was cooked perfectly. The sauce could be a little thicker, but overall, a very satisfying meal.
It was a decent butter chicken. The sauce was a little too sweet for my taste, but the chicken was cooked well. I might try reducing the amount of sugar next time.
This butter chicken recipe is a winner! It's quick, easy, and tastes fantastic. The perfect weeknight meal. My family loved it.
I followed the recipe exactly, and the sauce tasted very thin and watery. Not sure what went wrong.
