Butter Ginger Chicken Recipe

Cooking Directions

• STEP 1.In a bowl, mix together yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
• STEP 2.Add the chicken pieces to the marinade and let it sit for at least 30 minutes.
• STEP 3.In a large pan, melt butter and add cumin seeds, ginger slices, and green chilies. Cook until fragrant.
• STEP 4.Add the marinated chicken to the pan and cook until it is browned on all sides.
• STEP 5.Pour in the tomato puree and cook for a few minutes.
• STEP 6.Add garam masala, kasuri methi, and cream. Stir well to combine.
• STEP 7.Cover the pan and let the chicken simmer for about 15-20 minutes, or until it is cooked through and tender.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• For a spicier version, increase the amount of red chili powder or add chopped green chilies.
• Marinating the chicken for longer, such as overnight, will result in more flavorful and tender meat.
• If you prefer a thicker sauce, you can add a tablespoon of cashew paste or ground almonds.

Storage and Serving

• Leftover Butter Ginger Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a microwave or on the stovetop until heated through.
• Serve the Butter Ginger Chicken with steamed rice, naan bread, or roti for a complete meal.