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!
Really enjoyed this butter chicken. The sauce had a great flavor, and it was easy to customize the spice level to my preference. A great recipe!
I followed the recipe exactly, and the sauce tasted very thin and watery. Not sure what went wrong.
It was pretty good, but the instructions could be a bit clearer. I had to adjust the cooking time for the chicken. Otherwise, the taste was nice.
A great weeknight meal. The chicken was tender, and the sauce had a nice depth of flavor. I added a little extra chili powder for a bit more heat, and it was perfect.
Absolutely fantastic! This recipe is a keeper. Easy to follow, and the results are outstanding. My family loved it, and it's now a regular in our meal rotation.
