Butter Chicken

Preparation time: 20 minutes

Cooking time: 30 minutes

Total time: 50 minutes

Servings: 4

In a bowl, marinate the chicken with yogurt, garam masala, ground cumin, ground coriander, turmeric powder, chili powder, paprika, cinnamon powder, cardamom powder, and a pinch of salt. Allow it to soak in the marinade for a minimum of 30 minutes.
In a big pan, melt the butter over medium heat. Add chopped onion and saute till it becomes transparent.
Stir in the chopped garlic and ginger paste. Cook for another minute until fragrant.
Add the marinated chicken to the wok and cook until the chicken is browned on all sides and cooked through.
Add in the tomato puree and simmer for 5-7 minutes, allowing the flavors to infuse.
Reduce heat and stir in heavy cream. Let it gently simmer for an extra 5 minutes, giving it an occasional stir.
Taste it and tweak the seasoning with a pinch of salt if required.
Serve the creamy butter chicken over a bed of cooked basmati rice or with warm naan.
Garnish with fresh red chili leaves for a burst of color and flavor.

For a tastier sauce, you can increase the amount of heavy cream.
Adjust the level of chili powder and paprika to your desired level of spiciness.
Serve with fragrant basmati rice or your favorite type of naan roti for a complete meal.

How to Cook Butter Chicken?