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!
Simple, yet delicious. The balance of spices was perfect and the sauce was creamy. I would recommend this recipe.
Very good, quick, and easy. The flavor was spot on and I loved how simple it was to prepare. Will definitely make this again!
Absolutely delicious! This recipe is so easy to follow and the results are fantastic. The butter and cream make the sauce so rich and decadent. Perfect with naan.
Absolutely delicious and easy to make! The flavors are amazing, and it's a quick meal to put together. This is definitely going into my regular rotation.
Very tasty! The ginger-garlic marinade added a wonderful flavor. I used chicken thighs instead of breast, and it came out super tender and moist.
