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!
Enjoyed this recipe a lot. The pan-frying method works well and adds a nice texture to the chicken. The sauce was rich and flavorful.
Incredible! This is a simplified recipe, but it doesn't skimp on flavor. The sauce is incredibly smooth and the chicken is tender. A definite keeper!
Decent, but not outstanding. The sauce was a little too tomato-heavy for my taste. I might try adding a touch of sugar next time to balance it out.
This recipe is a must-try! The flavor is so rich and authentic, and it's incredibly easy to make. The perfect comfort food.
Very good, quick, and easy. The flavor was spot on and I loved how simple it was to prepare. Will definitely make this again!
