Directions:
Preheat oil in a deep fryer or large skillet to 350°F (175°C). Rinse potato fries thoroughly and dry well. Fry potatoes in batches until golden and crispy, about 4-5 minutes per batch. Drain on paper towels and season with salt and pepper. Keep warm.
In a large skillet, melt butter over medium heat. Add chopped onions and sauté until soft and translucent, about 5 minutes.
Add garlic and ginger; cook for another 1-2 minutes until fragrant.
Add chicken pieces and cook until browned on all sides, about 6-8 minutes.
Stir in tomato puree, garam masala, cumin, paprika, chili powder, and salt. Mix well and cover. Simmer for 15-20 minutes, stirring occasionally.
Reduce heat to low, stir in heavy cream, and cook an additional 5 minutes until sauce is creamy and chicken is tender.
Plate the butter chicken and drizzle with additional garlic butter sauce if desired. Serve alongside crispy fries garnished with fresh cilantro.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: Approximately 650 kcal per serving | Servings: 4
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