Butter Chicken

Cuisine: Indian
Category: Main Course
Servings: 4
Prep Time: 25 minutes
Cook Time: 35 minutes

Ingredients

For the chicken marinade:

• 500 g boneless chicken
• ½ cup thick yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• ½ tsp turmeric
• 1 tsp garam masala
• 1 tbsp lemon juice
• ½ tsp salt

For the gravy:

• 2 tbsp butter
• 1 tbsp oil
• 2 large tomatoes, chopped
• 1 medium onion, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri red chilli powder
• ½ tsp garam masala
• ½ tsp cumin powder
• ½ cup fresh cream
• 1 tsp sugar
• Salt to taste
• ½ cup water
• 1 tbsp crushed kasuri methi
• Fresh coriander for garnish

Instructions

1. Mix chicken with yogurt, ginger-garlic paste, chilli powder, turmeric, garam masala, lemon juice, and salt.
2. Cover and marinate for at least 30 minutes. For better flavor, marinate for 2–4 hours.
3. Heat oil in a pan and cook the marinated chicken until lightly charred and almost completely cooked. Set aside.
4. Melt butter in the same pan.
5. Add onion and cook until soft.
6. Add ginger-garlic paste and sauté for 1–2 minutes.
7. Add chopped tomatoes, chilli powder, cumin powder, and salt.
8. Cook until the tomatoes become soft and the mixture thickens.
9. Blend the mixture into a smooth puree.
10. Return the puree to the pan and add water.
11. Add the cooked chicken and simmer for 8–10 minutes.
12. Add cream, sugar, garam masala, and kasuri methi.
13. Simmer for another 2–3 minutes.
14. Garnish with coriander and a little cream.

Serve with: Naan, roti, or basmati rice.