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!
Wow! This recipe is a game-changer. So simple, yet so delicious. The creamy sauce and tender chicken are a perfect combination. Highly recommend!
This is the best butter chicken I've ever made! It's easy, fast, and tastes amazing. The perfect balance of spices and creaminess. My go-to recipe now.
It was alright. The chicken was a little dry, perhaps from overcooking. The sauce was tasty, though. I'll try it again with a bit more care on the chicken.
Not a fan, unfortunately. The sauce was too thin and the chicken was a bit tough. I think it needs more spices and a longer cook time for the sauce.
Really enjoyed this recipe. The spice blend was spot on, providing a good depth of flavor. I might add a touch more chili next time for a bit more heat. Otherwise, excellent!
