Butter Chicken

5–6 people

1 hr 15 min

Tender chicken thighs marinated in yogurt and spices, then simmered in a smooth tomato-cream sauce enriched with butter and ghee.

prepPreheat oven to 200°F / 95°C to keep cooked chicken warm
28 oz / 800 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces	Marinate chicken 30 min–1 hr			Add chicken back, simmer 8–10 min until cooked through
1/2 cup / 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
2 tablespoons / 30 ml olive oil	Fry chicken in oil 3 min per side, set aside
2 tablespoons / 30 g ghee (or 1 tablespoon / 15 g butter + 1 tablespoon / 15 ml oil)	Fry onion in ghee 6 min, add garlic & ginger	Blend sauce until smooth, work in batches	Return sauce to pan, stir in cream, sugar & kasoori methi
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	Toast cumin, garam masala & coriander 20 sec
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
14 oz / 400 g crushed tomatoes	Add tomatoes, chili powder & salt
1 teaspoon red chili powder (Kashmiri recommended, adjust to taste)
1 1/4 teaspoons salt, or to taste
1 cup / 240 ml thickened cream (or heavy cream or evaporated milk)
1 tablespoon sugar
1/2 teaspoon kasoori methi (dried fenugreek leaves)

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