A delightful twist on the classic butter chicken, this recipe offers a creamy and flavorful dish that is easy to prepare and perfect for any occasion.
Combine the yogurt, ginger, garlic, salt, cinnamon, cardamom, cloves, chili powder, and pepper in a mixing bowl.
Mix the marinade thoroughly to ensure the spices are evenly distributed.
Add the chicken to the marinade and coat well. Cover and refrigerate for at least 2 hours.
For deeper flavor, marinate the chicken overnight.
Heat butter in a pan over medium heat. Add the chopped onion and sauté until golden brown.
Stir frequently to prevent the onions from burning.
Add the marinated chicken to the pan and cook until it starts to brown.
Ensure the chicken pieces are evenly spaced for even cooking.
Pour in the tomato puree and bring to a simmer. Cook until the chicken is fully cooked.
Stir occasionally to prevent sticking.
Stir in the cream and cook for an additional 5 minutes.
Adjust the cream quantity to achieve your desired consistency.
Serve the curry hot with rice or naan.
Garnish with fresh cilantro for added flavor.
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