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!
The sauce was good, but I found the chicken to be a little bland. Next time, I'll marinate the chicken for longer to let the flavors seep in.
Amazing! This is my go-to butter chicken recipe from now on. So easy to follow, and the taste is absolutely incredible. Thank you for sharing!
This recipe is a winner! So easy to make and the taste is incredible. The creamy sauce and tender chicken are a perfect combination. Highly recommend!
The flavor was there, but the sauce was a bit thin. Maybe I didn't cook it down long enough. Still a decent recipe for a quick butter chicken fix.
A good, simple recipe. The flavor was good, and it was easy to make. The chicken could have been a bit more tender, but overall it was a great dish.
