Butter Chicken Recipe
A rich, creamy, and mildly spiced Indian dish with marinated chicken simmered in a buttery tomato-based sauce.
Equipment
- Large skillet or pan
- Blender
- Mixing bowl
- Tongs
Ingredients
- 500g gm boneless chicken, cubed
- 3 tbsp yogurt
- 1 tbsp ginger-garlic paste
- 2 tsp garam masala
- 1 tsp chili powder
- 4 tbsp butter
- 1 cup tomato purée
- 1/2 cup heavy cream
- 1 tsp sugar
- 1 tsp dried fenugreek leaves (kasuri methi)
- Salt to taste
Instructions
- Marinate the Chicken: In a bowl, mix yogurt, ginger-garlic paste, garam masala, chili powder, and salt. Coat the chicken pieces and marinate for at least 4 hours or overnight.
- Cook the Chicken: Heat 2 tbsp butter in a skillet. Grill or sear the chicken until golden and slightly charred on the edges. Set aside.
- Prepare the Sauce: In the same pan, melt the remaining butter and sauté ginger-garlic paste until golden. Add tomato purée and cook until the oil separates from the sauce, about 10 minutes.
- Add Cream: Stir in cream, sugar, and salt. Simmer for a few minutes until the sauce thickens.
- Combine: Add the cooked chicken and dried fenugreek leaves to the sauce. Simmer for another 5 minutes.
- Serve: Garnish with a drizzle of cream and fresh cilantro. Serve with warm naan or rice.
Notes
- Adjust the amount of cream for a richer or lighter sauce.
- For extra flavor, cook the chicken in a tandoor or grill.
