This recipe for my easy Butter Chicken Curry is so delicious you'll want to add it to your weekly rotation. Why order takeout when you can create this restaurant favorite at home.
In a medium glass bowl, mix together chicken, cayenne, turmeric, salt, and lemon juice. Set aside and let marinate for 20 minutes.
In a small bowl mix together yogurt, ginger-garlic paste, garam masala, coriander and cumin. Pour mixture over chicken and coat well. Cover with plastic wrap and marinate in the fridge for at least 4 hours, or overnight.
In a large skillet over high heat, melt 1 tbl butter. Add marinated chicken and yogurt mixture. Cook until chicken is lightly brown and cooked through. Place cooked chicken on a plate and set aside.
Melt the remaining 1 tbl of butter in the same skillet and turn down heat to medium. Add in the ginger-garlic paste and cook until fragrant, about 1 minute. Stir in coriander, garam masala, and cayenne.
Add in the can of plain tomato sauce, making sure to scrape up any browned bits and stir into the sauce.
Turn down the heat to low, and let simmer for about 3-4 minutes, and add in the cooked chicken.
Add in 1/2 cup of water, salt and sugar. Simmer cooked chicken for 5 minutes until sauce thickens and chicken is tender.
Remove from heat and add in cream. Stir until smooth and top with cilantro.