A simplified yet flavorful take on the classic butter chicken, perfect for a quick and satisfying meal.
Heat a drizzle of oil in a frying pan over medium-high heat. Add the chicken pieces and cook until golden on all sides. Remove and set aside.
Ensure the chicken is in a single layer for even cooking.
Reduce the heat to medium and add the butter to the pan. Stir in the garlic and curry paste, cooking until fragrant.
Avoid burning the garlic by stirring constantly.
Return the chicken to the pan and stir to coat with the spice mixture. Add the yogurt and mix well.
Mix gently to keep the yogurt from curdling.
Simmer the mixture over low heat, stirring occasionally, until the chicken is cooked through and the sauce thickens.
Cover the pan to retain moisture and enhance the flavors.
Serve the butter chicken over rice or with naan, garnished with fresh coriander leaves.
Warm the serving plates for a better presentation.
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