Butter Chicken

5–6 people

1 hr 15 min

Tender chicken thighs in a creamy tomato sauce, marinated and seared, then simmered until the sauce is thick and fragrant.

prepCut chicken into bite-sized pieces
800 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces	Marinate chicken 30 min–1 hr	Sear chicken in oil, 3 min per side per batch			Add chicken & kasoori methi, simmer 8–10 min
120 ml plain yogurt
1 1/2 tablespoons garlic, minced
1 tablespoon ginger, minced or finely grated
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red chili powder (Kashmiri recommended)
1 teaspoon salt
30 ml olive oil
30 g ghee (or 15 g butter + 15 ml oil)	Fry onions in ghee 6 min, add garlic & ginger	Toast spices 20 sec, add tomatoes & salt	Blend sauce until smooth, work in batches	Return sauce to pan, stir in cream & sugar
1 large onion, sliced or chopped
1 1/2 tablespoons garlic, minced
1 tablespoon ginger, minced or finely grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
400 g crushed tomatoes
1 teaspoon red chili powder (Kashmiri recommended)
1 1/4 teaspoons salt, or to taste
240 ml thickened cream (or heavy or evaporated milk)
1 tablespoon sugar
1/2 teaspoon kasoori methi (dried fenugreek leaves)

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