Best Butter Chicken Recipe

In a large bowl, combine the chicken cubes with ginger-garlic paste, lemon juice, garam masala, turmeric powder, red chili powder, salt, and yogurt. Mix well, ensuring the chicken is thoroughly coated with the marinade.

Cover the bowl and refrigerate for at least 30 minutes, or ideally for 2-3 hours (or even overnight).

Heat a large skillet or pan over medium-high heat. Add a tablespoon of oil (or butter, for extra flavor!).

Add the marinated chicken to the skillet in a single layer (you may need to do this in batches to avoid overcrowding).

Cook the chicken for about 5-7 minutes per side, or until it's nicely browned and cooked through. Remove the cooked chicken from the skillet and set aside.

In the same skillet (or a large pot), melt the butter over medium heat.

Add the chopped onion and sauté until it's softened and lightly golden, about 5-7 minutes.

Add the ginger-garlic paste and sauté for another minute, until fragrant. Be careful not to burn the garlic!

Pour in the crushed tomatoes, garam masala, turmeric powder, red chili powder, and cayenne pepper (if using). Stir well to combine.

Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, stirring occasionally.

Stir in the sugar and crushed fenugreek leaves.

If you want a smoother sauce, you can use an immersion blender to blend the sauce directly in the pot, or transfer it to a regular blender and blend until smooth.

Pour in the heavy cream and stir well to combine.

Return the cooked chicken to the sauce and stir to coat.

Simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce.

Taste and adjust the seasoning as needed. Add more salt, chili powder, or garam masala to your preference.

Garnish with fresh cilantro.

Serve hot with naan bread, basmati rice, or both!