Butter Chicken

Ingredients

• Chicken thighs, boneless skinless (700 g)
• Plain yogurt (120 g)
• Lemon juice (1 tbsp)
• Garlic (3 cloves, minced)
• Ginger (1 tbsp, grated)
• Garam masala (2 tsp)
• Ground cumin (1 tsp)
• Ground coriander (1 tsp)
• Kashmiri chili powder or mild paprika (1-2 tsp)
• Turmeric (half tsp)
• Salt (1-1.5 tsp)
• Butter (3 tbsp)
• Onion (1 medium, finely chopped)
• Tomato passata (300-400 g)
• Heavy cream (120-180 ml)
• Sugar or honey (1-2 tsp) optional
• Kasuri methi (1 tsp) optional
• Neutral oil (1 tbsp)
• Fresh cilantro to serve

Instructions

1. 1

   1

2. 2

   Marinate chicken in yogurt, lemon juice, garlic, ginger, and all spices. 30 min to overnight.

3. 3

   2

4. 4

   Sear chicken in batches over medium-high in oil + 1 tbsp butter until browned. Transfer to plate.

5. 5

   3

6. 6

   Lower heat to medium. Add 2 tbsp butter. Cook onion until soft and golden, 6-10 min.

7. 7

   4

8. 8

   Stir in passata. Simmer 10-15 min until sauce darkens.

9. 9

   5

10. 10

    Optional: blend sauce smooth and return to pan.

11. 11

    6

12. 12

    Add cream, sugar if using. Crush kasuri methi and stir in.

13. 13

    7

14. 14

    Add chicken back. Simmer on low 8-12 min until cooked through.

15. 15

    8

16. 16

    Taste and adjust. Top with cilantro. Serve with rice or naan.