A simplified yet flavorful take on the classic butter chicken, perfect for a cozy dinner.
Combine the chicken with garlic, ginger, salt, chili powder, and lemon juice in a bowl. Cover and refrigerate for 30 minutes.
Marinating the chicken for longer enhances the flavor.
Mix yogurt, garam masala, turmeric, and cumin. Coat the chicken with this mixture and refrigerate for 3-4 hours.
Use plain yogurt for a tangy base.
Preheat the oven to 180°C. Place the chicken on a grill rack over a baking tray and bake for 10 minutes. Turn and bake for another 10 minutes.
Ensure the chicken is evenly spaced for even cooking.
Heat butter in a saucepan. Add garlic, ginger, cardamom, and cloves. Sauté until aromatic.
Use medium heat to prevent burning the spices.
Add coriander, garam masala, turmeric, chili powder, and fenugreek. Stir well and cook for 2 minutes.
Stir constantly to release the spices' aroma.
Stir in tomato puree and lemon juice. Cook for 5 minutes until thickened.
Simmer gently to blend the flavors.
Add the baked chicken to the sauce. Stir to coat evenly.
Ensure the chicken is fully submerged in the sauce.
Stir in cream and cook until the sauce is smooth and creamy.
Add cream gradually to avoid curdling.
Serve hot, garnished with fresh coriander.
Pair with naan or rice for a complete meal.
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