Classic Indian Butter Chicken
Generated on: May 2, 2024
Ingredients
chicken marinade:
- Boneless chicken thighs500 g
- Yogurt100 g
- Lemon juice1 tbsp
- Turmeric powder1 tsp
- Garam masala1 tsp
- Chili powder1 tsp
- Ginger garlic paste2 tbsp
sauce:
- Butter50 g
- Onion, finely chopped1
- Tomato puree400 g
- Cream100 ml
- Sugar1 tsp
- Kasoori methi (dried fenugreek leaves)1 tsp
- Salt
- Water100 ml
for serving:
- Fresh cilantro
- Basmati rice or naan
Directions
- 1
Mix together all the ingredients for the chicken marinade in a bowl. Cover and allow to marinate in the refrigerator for at least 1 hour, preferably overnight.
- 2
Heat half the butter in a large pan over medium heat. Add the marinated chicken pieces in batches, searing them until golden on all sides. Remove and set aside.
- 3
In the same pan, add the remaining butter and fry the onions until soft and translucent.
- 4
Add the tomato puree, water, and sugar, bringing to a simmer. Cook for about 20 minutes until the sauce thickens.
- 5
Stir in the cream, kasoori methi, and the cooked chicken. Simmer for 10 minutes until the chicken is cooked through and the sauce is creamy.
- 6
Adjust the seasoning with salt and garnish with fresh cilantro leaves before serving.
- 7
Serve hot with steamed basmati rice or warm naan on the side.
Enjoy your food!
