📖 Instructions

1. Marinate the Chicken: In a bowl, combine the diced chicken with ginger-garlic paste, turmeric powder, red chili powder, garam masala, lemon juice, and salt. Mix well, ensuring the chicken pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally for 2-3 hours. This allows the chicken to absorb the flavors and become more tender.
2. Prepare the Sauce Base: While the chicken is marinating, let's make the sauce base. In a large pot or Dutch oven, heat the butter and oil over medium heat. Once the butter is melted and the oil is hot, add the cumin seeds and let them splutter for a few seconds. This releases their aromatic oils.
3. Sauté Aromatics: Add the finely chopped onions to the pot. Sauté them until they turn golden brown, about 5-7 minutes. Stir frequently to prevent burning. Next, add the ginger-garlic paste and sauté for another minute until the raw smell disappears. Be cautious not to burn the garlic, as it can turn bitter. A little tip, keep the heat medium, and always keep stirring!
4. Incorporate Tomato Magic: Add the tomato puree and crushed tomatoes to the pot. Stir well to combine with the sautéed aromatics. Season with salt, red chili powder, turmeric powder, and garam masala. Mix thoroughly to ensure the spices are evenly distributed. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the sauce simmer for 15-20 minutes, stirring occasionally to prevent sticking. This simmering process helps deepen the flavors of the sauce.
5. Blend for Velvety Texture: Remove the pot from the heat and let the sauce cool slightly for a few minutes. Carefully transfer the sauce to a blender or use an immersion blender to blend it until smooth and creamy. Be cautious when blending hot liquids, as they can create pressure. If using a regular blender, blend in batches to avoid splatters. This step ensures the sauce has that signature velvety texture.
6. Cook the Chicken: In the same pot, heat a tablespoon of oil over medium heat. Add the marinated chicken pieces and cook until they are browned on all sides and cooked through. This usually takes about 8-10 minutes. Ensure the chicken is fully cooked, as it will only simmer in the sauce later.
7. Combine Sauce and Chicken: Pour the blended tomato sauce over the cooked chicken. Stir well to ensure the chicken is evenly coated with the sauce. Add the cream and kasuri methi (dried fenugreek leaves) to the pot. Mix gently to incorporate the cream into the sauce. The sauce should now have a rich, creamy color and consistency. Crush the kasuri methi between your palms before adding it; this intensifies its aroma.
8. Simmer to Perfection: Reduce the heat to low and let the butter chicken simmer for 5-7 minutes, stirring occasionally. This allows the flavors to meld together and the chicken to absorb the sauce. Taste and adjust the seasoning if needed. Add a pinch of sugar to balance the acidity of the tomatoes, if desired.
9. Garnish and Serve: Garnish the butter chicken with fresh cilantro leaves. Serve hot with naan bread, roti, or basmati rice. A dollop of cream or butter on top adds an extra touch of decadence.