500g boneless chicken, cut into pieces
1 cup plain yogurt
1 tbsp lemon juice
1 tbsp ginger garlic paste
2 tsp cumin powder
2 tsp red chili powder
1 tsp turmeric powder
Salt to taste
For the Sauce:
2 tbsp butter
1 large onion, finely chopped
1 tbsp ginger garlic paste
2 cups tomato puree
1 tbsp chili powder (adjust to taste)
1 tsp garam masala
1 tsp turmeric powder
1 tsp coriander powder
1 cup cream
Salt to taste
Fresh cilantro for garnish
1 tbsp honey or sugar (optional, for sweetness)
Instructions:
Marinate the Chicken:
Mix yogurt, lemon juice, ginger garlic paste, cumin powder, red chili powder, turmeric powder, and salt in a bowl.
Add chicken pieces to the marinade and mix well.
Refrigerate for at least 1 hour, preferably overnight for best flavor.
Cook the Chicken:
Heat a grill or a heavy skillet. Add a bit of oil, and cook the marinated chicken pieces until they are browned on all sides but not completely cooked through.
Prepare the Sauce:
In a large pan, melt butter over medium heat.
Add onions and sauté until they are soft and golden.
Add ginger garlic paste and sauté for another minute.
Pour in the tomato puree, chili powder, turmeric, coriander powder, and garam masala. Cook until the oil starts to separate from the sauce.
Combine and Simmer:
Add the partially cooked chicken to the sauce. Cover and simmer for about 10-15 minutes, or until the chicken is fully cooked and tender.
Stir in the cream and simmer for another 5 minutes. If the sauce is too thick, add a little water or chicken broth to reach your desired consistency.
Adjust the seasoning, adding honey or sugar if desired to balance the acidity of the tomatoes.
Serve:
Garnish with fresh chopped cilantro.
Serve hot with basmati rice or naan bread.
Enjoy your homemade butter chicken!
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