Butter Chicken

Ingredients

• 450 g chicken thighs
• 2 tbsp yoghurt
• 1 tbsp lemon juice
• 3 tsp garam masala (2 tsp for the chicken and 1 tsp for the sauce)
• 2 tsp tikka masala
• 1.5 tsp paprika
• 1.5 tsp ground cumin (1 tsp for the chicken and ½ tsp for the sauce)
• 1.5 tsp ground coriander (1 tsp for the chicken and ½ tsp for the sauce)
• 0.5 tsp ground turmeric
• 0.5 tsp ground cinnamon
• 0.5 tsp mild chili powder
• 6 garlic (cloves)
• 2 tsp ginger
• 1 tsp salt (For the chicken marinade)
• 1 onion
• 30 g butter (Used to sauté the onion; the transcript also says to brown the chicken in butter, but does not specify additional butter.)
• 2 tbsp tomato paste
• 150 ml passata
• 150 ml cooking cream
• 1 tbsp sugar
• 1 tsp dried fenugreek
• 1 tbsp peanut butter
• salt (To taste for the sauce)

Steps

1. 1

   Marinate the chicken thighs with the yogurt, lemon juice, chicken-marinade spices, garlic, ginger, and 1 teaspoon salt. Preferably marinate overnight.

2. 2

   Cook the marinated chicken until golden brown, then set it aside.

3. 3

   Sauté the onion in the butter until softened.

4. 4

   Add the tomato paste and cook it with the onion for 2–3 minutes.

5. 5

   Add the sauce spices, passata, and sugar.

6. 6

   Add the peanut butter and cooking cream, then simmer gently for 5 minutes.

7. 7

   Blend the sauce until smooth.

8. 8

   Return the chicken to the sauce and simmer for approximately 10 minutes.

9. 9

   Season the sauce with salt to taste and serve with rice and garlic naan.

Notes

The source does not specify the chicken cooking temperature, cooking vessel, or exact time needed to brown the chicken. It recommends marinating overnight. Rice and garlic naan are serving suggestions, not included in the ingredient quantities.

Nutrition per serving

• main
• South Asian
• chicken
• butter chicken
• stovetop
• simmered
• comfort food