Butter Chicken

Ingredients

• •1.5 lb Chicken thighs
• •0.5 cup Yogurt
• •2 tbsp Lemon juice
• •4 cloves Garlic
• •1 tbsp Ginger
• •2 tsp Garam masala
• •1 tsp Turmeric
• •1 tsp Cumin
• •1 tsp Coriander
• •1 tsp Kashmiri chili powder
• •1.5 tsp Salt
• •4 tbsp Butter
• •1 large Onion
• •1.5 cups Tomato puree
• •0.5 cup Heavy cream
• •1 tbsp Kasuri methi
• •0.5 tsp Sugar

Instructions

1. 1

   Cut chicken into 1-inch pieces. Marinate with yogurt, garam masala, turmeric, and salt for at least 30 minutes.

2. 2

   Heat oil in a large skillet over medium-high heat. Cook marinated chicken in batches until golden. Set aside.

3. 3

   In the same pan, sauté onions until deeply golden, about 8 minutes. Add ginger and garlic, cook 1 minute.

4. 4

   Add tomato paste and cook for 2 minutes. Pour in crushed tomatoes and simmer for 15 minutes until oil separates.

5. 5

   Blend the sauce until smooth using an immersion blender. Return to pan over low heat.

6. 6

   Add cream, butter, garam masala, and fenugreek. Simmer for 10 minutes to meld flavors.

7. 7

   Add the cooked chicken to the sauce. Simmer for 5 minutes until chicken is cooked through.

8. 8

   Finish with a generous knob of butter. Serve immediately with naan or basmati rice.

   💡 The final butter add should be cold, added off heat to create a glossy finish.