Butter Chicken Curry

Ingredients

• •600 g Chicken thighs
• •450 g Chicken breast
• •200 g Yogurt
• •100 g Butter
• •1 teaspoon Salt
• •240 ml Tomato puree
• •0.5 teaspoon Black pepper
• •240 ml Heavy cream
• •2 tablespoons Vegetable oil
• •2 teaspoons Garam masala
• •4 cloves Garlic
• •1 medium Onion
• •240 ml Chicken broth
• •1 inch Ginger
• •1 teaspoon Kashmiri chili
• •1 teaspoon Fenugreek leaves

Instructions

1. 1

   Cut chicken into 1-inch pieces. Marinate with yogurt, garam masala, turmeric, and lemon juice.

2. 2

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

3. 3

   In the same pan, add more butter and sauté onions, ginger, and garlic until fragrant.

4. 4

   Add tomato puree and cook for 10 minutes until oil separates from the sauce.

5. 5

   Add cream, kasuri methi (dried fenugreek), and remaining spices. Simmer for 10 minutes.

6. 6

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

7. 7

   Finish with a tbsp of butter. Serve with naan or basmati rice.

   💡 The kasuri methi is essential - do not skip it.