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!
Excellent recipe. Simple, flavorful, and delicious. My whole family loved it, even my picky eaters! Definitely a winner.
I found the recipe a little too simple. It lacked some of the complex flavors I expect from butter chicken. Needs more spice and depth, in my opinion.
Really enjoyed this! The chicken was cooked perfectly. I added a touch of honey to the sauce to balance the acidity of the tomatoes, and it was perfect. Thanks for the recipe!
It was alright. I think I prefer other butter chicken recipes I've tried. The taste was a little underwhelming.
Best butter chicken recipe I've ever tried! So simple to follow, and the results are fantastic. The flavor is spot-on, just like what I get at my favorite Indian restaurant. Highly recommend!
