Butter Chicken

Ingredients

• 1 kg boneless chicken (cubed)
• 0.5 cup yoghurt
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tbsp lemon juice
• 1 tsp salt (for the chicken marinade)
• 1 tsp red chilli powder
• 1 tsp black pepper
• 1 tsp cumin powder (for the chicken marinade)
• 1 tsp coriander powder (for the chicken marinade)
• 1 tsp garam masala
• 0.5 tsp turmeric
• 2 tbsp oil (2 tbsp for cooking the chicken, then 2 tbsp for the sauce)
• 3 tbsp butter (for the sauce)
• 2 onions (finely chopped)
• 1 tbsp garlic (finely chopped)
• 2 tomatoes (chopped)
• cashews (a handful)
• 2 tbsp tomato paste
• 1 tsp salt (for the sauce)
• 1 tsp cumin powder (for the sauce)
• 1 tsp coriander powder (for the sauce)
• 1 tsp paprika
• 1 tsp Kashmiri chilli powder
• 1 tsp kasuri methi
• 2 tbsp sugar
• 2 tbsp double cream (plus extra cream to garnish; amount not specified)
• water (a splash, for blending the sauce)
• fresh coriander (to garnish; amount not specified)

Steps

1. 1

   Combine the cubed chicken, yoghurt, ginger paste, garlic paste, lemon juice, salt, red chilli powder, black pepper, cumin, coriander, garam masala, and turmeric. Mix well and marinate for at least 10 minutes; overnight is even better.

2. 2

   Heat 2 tablespoons of oil in a pan. Cook the marinated chicken over medium-high heat for 10–12 minutes, until lightly charred. Remove the chicken and set it aside.

3. 3

   In the same pan, add the remaining 2 tablespoons of oil and the butter. Let the butter melt.

4. 4

   Add the finely chopped onions and sauté for 7–8 minutes, until golden.

5. 5

   Add the finely chopped garlic and cook for 1 minute.

6. 6

   Stir in the chopped tomatoes, tomato paste, cashews, salt, cumin, coriander, paprika, and Kashmiri chilli powder.

7. 7

   Cook the sauce mixture for 5–10 minutes, until softened.

8. 8

   Add a splash of water, then blend the sauce until smooth. For an extra-silky sauce, pass it through a sieve.

9. 9

   Return the sauce to the pan. Add the cooked chicken, kasuri methi, sugar, and double cream.

10. 10

    Simmer over low heat for 10 minutes.

11. 11

    Finish with fresh coriander and a drizzle of extra cream. Serve with fluffy basmati rice or warm naan.

Notes

The ingredient list specifies 2 tbsp oil for the sauce, while the method says to add 2 tbsp oil again after cooking the chicken; the recipe is represented as 4 tbsp total. Extra garnish cream, a handful of cashews, fresh coriander, and the splash of water are not given exact quantities. Basmati rice or naan are serving suggestions and are not included as measured ingredients.

Nutrition per serving

• main
• dinner
• South Asian
• Indian
• chicken
• creamy
• stovetop
• gluten-free