In a bowl, combine the chicken pieces with ginger-garlic paste, garam masala, turmeric powder, red chili powder, lemon juice, and salt. Mix well and let it marinate for at least 30 minutes.
Heat oil in a pan over medium heat. Add the marinated chicken and cook until it's browned and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add butter and let it melt. Add finely chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and sauté for another minute. Then, add tomato puree, red chili powder, garam masala, and kasuri methi. Cook the sauce until it thickens.
Pour in fresh cream and mix well. Add the cooked chicken pieces to the sauce and simmer for 10-15 minutes, allowing the chicken to absorb the flavors.
Garnish with fresh coriander leaves and a dollop of butter (optional). Serve hot with naan bread or rice.
Enjoy the simplified version of the classic Butter Chicken!
Unfortunately, this recipe didn't quite hit the mark for me. The sauce was a bit too sweet, and the chicken didn't absorb much of the flavor. I might try adjusting the spices next time.
Excellent recipe. The spice blend works perfectly, giving the dish a wonderful depth of flavor. Very happy with how it turned out.
A very good butter chicken. It was flavorful and easy to make. I added a pinch of garam masala at the end for an extra layer of flavor.
The flavor was pretty good, but the sauce seemed a little too watery. Maybe I didn't let it simmer long enough to thicken. Still, a decent recipe.
Not the best butter chicken I've had. It was a bit bland and the chicken was slightly overcooked. Needs more flavor and a better technique for the chicken.
