Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine the chicken pieces with 2 tablespoons of oil, 1 tablespoon of red chili powder, 1 tablespoon of coriander powder, 1 teaspoon of cumin powder, 2 tablespoons of ginger-garlic paste, 1 teaspoon of salt, and 1 tablespoon of lemon juice. Mix well to ensure all chicken pieces are coated. Let it marinate for at least 30 minutes.

2. 2.Fry the Chicken

   Heat 3 tablespoons of cooking oil in a pan over medium-high heat. Add the marinated chicken pieces and fry until golden brown and cooked through, about 10-15 minutes, turning occasionally to ensure even cooking. Remove the chicken from the pan and set aside.

3. 3.Sauté Onions

   In the same pan with the remaining oil, add 1 large finely chopped onion. Sauté over medium heat until the onions become translucent and lightly golden, about 5-7 minutes.

4. 4.Add Spices

   To the sautéed onions, add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 tablespoon of coriander powder, and 1 teaspoon of cumin powder. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

5. 5.Add Tomato Puree

   Pour in 1 cup of tomato puree. Mix well with the onion and spice mixture. Cook, stirring occasionally, until the oil separates from the mixture and the gravy thickens, which should take about 5-7 minutes.

6. 6.Combine Chicken and Gravy

   Add the previously fried chicken pieces to the tomato-onion gravy. Mix thoroughly to ensure the chicken is well coated with the gravy.

7. 7.Simmer

   Cover the pan and let the chicken simmer in the gravy over low heat for 10-15 minutes. This allows the flavors to meld and the chicken to become even more tender.

8. 8.Finish with Cream

   Stir in 1/4 cup of fresh cream. Mix gently and cook for another 2-3 minutes without bringing it to a rolling boil, just until the cream is incorporated and heated through.

9. 9.Garnish and Serve

   Garnish the Butter Chicken with fresh chopped coriander. Serve hot with naan bread, roti, or steamed rice.