Indian Butter Chicken in 20 mins

Clean, drain and pat dry the chicken.

Then cut the chicken into bite size pieces.

Season with salt and pepper and paprika

Heat one tbsp oil in a saute pan on medium-high.

Add chicken pieces and sear on all sides for 2 minutes

Remove chicken, set aside and keep warm.

In the same pan add the remaining oil.

Saute ginger and garlic for 30 secs.

Add spices (curry powder, garam masala, and paprika)  along with ¼ cup water.

Saute until the water is evaporated and the spices give a nice fragrance.

Then add tomato puree, lemon juice, and yogurt.

Let the sauce comes to a boil then add the chicken back to the pan.

Add the almond meal and red tandoori color (optional)

Season with salt and pepper.

Let the chicken cook on medium-low for about 10 minutes.

When chicken is cooked - taste and adjust seasoning.

Check consistency - add water if you need more sauce or cook until water is evaporated to make a thicker sauce.

Finally, add the butter, garnish with a few cilantro leaves and lemon slices.

Enjoy!