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.
Sauté aromatics: Heat butter in a large pan or pot over medium heat. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté for another minute.
Cook the sauce: Add tomato puree, diced tomatoes, and cashew paste to the pan. Stir well and cook for 10-15 minutes, until the sauce thickens.
Simmer the chicken: Add the marinated chicken to the sauce. Stir well to combine and bring to a simmer. Cover and cook for 20-25 minutes, or until the chicken is cooked through.
Finish the dish: Stir in fresh cream and kasuri methi (dried fenugreek leaves). Simmer for another 5 minutes.
Garnish and serve: Garnish with fresh coriander leaves. Serve hot with naan bread or rice.
Serve hot and enjoy!
Easy to prepare, great flavors. I used boneless, skinless chicken thighs instead of breasts, and it worked perfectly. I'll make this again for sure.
Absolutely delicious! The sauce was so creamy and flavorful. My family loved it, and it was surprisingly easy to make. Will definitely be making this again!
This recipe was great for a weeknight meal. The chicken was tender, and the spice level was perfect for my taste. I might add a little more garam masala next time for extra depth.
Really enjoyed this recipe! Easy to follow, and the results were delicious. The creamy sauce was perfect, and the chicken was tender. Great for a weeknight dinner.
This is my go-to butter chicken recipe now! It's so easy and tastes amazing. I've made it several times already, and it's always a hit. The perfect comfort food.
