Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a large bowl, add the chicken pieces. Season with 1 teaspoon salt, 1 teaspoon red chili powder, 1 teaspoon black pepper powder, 1 teaspoon dried fenugreek leaves, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, and 2 tablespoons ginger-garlic paste. Mix well to coat all chicken pieces evenly. Add 1/2 cup yogurt and mix thoroughly until the chicken is fully coated. Let it marinate for at least 30 minutes, or preferably longer.

2. 2.Cook the Chicken

   Heat water in a large pan until it comes to a boil. Carefully add the marinated chicken pieces to the boiling water. Cover the pan with a lid and cook the chicken for approximately 10-15 minutes, or until it is tender and cooked through.

3. 3.Fry the Chicken

   Once the chicken is cooked, drain it from the water. In a separate pan, heat a small amount of oil or butter. Add the cooked chicken pieces and fry them over medium-high heat for 5-7 minutes, turning occasionally, until they are golden brown and slightly crispy on all sides.

4. 4.Assemble the Butter Chicken

   Transfer the fried chicken pieces to a clean bowl. Pour 1/2 cup of cream over the chicken. Sprinkle with 1/2 teaspoon black pepper powder and 1 teaspoon dried fenugreek leaves. Finally, pour 1/4 cup of melted butter over the chicken. Mix everything gently until the chicken is well coated with the creamy, buttery sauce.

5. 5.Serve

   Serve the Delhi Jama Masjid Style Butter Chicken hot with naan, roti, or rice.