Get ready to tantalize your taste buds with the rich and creamy flavors of butter chicken! This classic Indian dish has gained popularity around the world for its tender chunks of chicken smothered in a mouthwatering tomato-based sauce that's infused with aromatic spices and finished off with a generous dollop of butter.
First take a large bowl and add 1 kg of boneless chicken cut into cubes. Now add (1/2 tbsp. cayenne pepper, 1 tsp. salt, 1 tbsp. lemon juice) to the chicken. Now mix the spices with chicken well and wrap it up. Make sure to rest the chicken for at least an hour.
Now take a deep pan. Heat the pan with 1 tablespoon of olive oil. When oil heats up add 1 medium chopped onion with garlic and ginger along with a cinnamon stick broken into pieces. Cook for at least 3-4 minutes on medium high until onion gets softened and develops a light golden color.
Add 6 diced tomatoes and cook them until they soften. Now add 10-12 blanched almonds, ½ tbsp. cayenne pepper, 1 tsp. All spices mix, 1 tsp. salt, ½ tsp. turmeric and mix well until combines. After it starts turning into paste lift the pan from the stove.
Rest the tomato mixture for 5 mins to cool it down and blend it well in a blending jar until the mixture gets smooth texture.
Now wipe out the deep pan and add 1 tbsp olive oil. Add 1 tbsp. butter to it. Bring the bowl in which you placed the chicken. Add the chicken to the pan when the oil and butter mixture gets hot. Cook chicken for 15 minutes until it starts getting dry. Take out the chicken from the pan.
In the same pan, add the tomato mixture through a sifter to prevent tomato skin or any other large particles from mixing in the main sauce. Add 2 tbsp. butter to the mixture on medium heat. Keep mixing until butter gets melted into the mixture.
Add 1 cup Greek yogurt and 3.5ounces thick cream. Mix it well until the yellowish tone of the mixture appears. Add cooked chicken cubes to the mixture and mix until combined.
Add 2 tbsp more butter in the mixture. Cook for 3-4 minutes. Now sprinkle Dried fenugreek leaves on top by rubbing it in between your hands. Mix it well, then turn off the heat and lift the pan. Add topping with butter small cubes(optional), fresh coriander chopped, and cream. Serve with Naan, roti, or rice.