Butter Chicken

Name: Butter Chicken
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 50 g Tomato paste; 50 g Butter; 100 ml Heavy cream; 150 g Plain Yogurt; 15 g Fresh Coriander; 600 g Boneless, skinless chicken thighs; 30 ml Vegetable Oil; 5 g Chili powder; 10 g Garam Masala; 5 g Salt; 5 g Turmeric powder; 20 g Garlic paste; 20 g Ginger paste; 1 pc Onion; 400 g Tomatoes

40 min

4 servings

Elaborate

Indulge in the rich and creamy flavors of this classic Indian Butter Chicken. Tender chicken pieces are marinated, pan-fried, and then simmered in a luscious tomato-butter sauce, perfect for a comforting meal.

Steps

Chop chicken into bite-sized pieces. In a bowl, combine chicken with yogurt, ginger paste, garlic paste, 5g garam masala, 2g turmeric, 2g chili powder, and 2g salt. Mix well and let marinate for at least 30 minutes, or ideally 2 hours in the fridge.

Heat 15ml vegetable oil in a large pan or pot over medium-high heat. Add the marinated chicken and cook in batches until browned and lightly charred, about 5-7 minutes per batch. Set aside.

In the same pan, reduce heat to medium. Add 50g butter and the remaining 15ml vegetable oil. Finely chop the onion and add to the pan, cooking until softened and translucent, about 5-7 minutes.

Add the tomato paste to the pan and cook for 2 minutes, stirring constantly. Stir in the remaining 5g garam masala, 3g turmeric, 3g chili powder, and 3g salt. Cook for another minute until fragrant.

Pour in the crushed tomatoes and 100ml water (or chicken broth if available). Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened.

Return the cooked chicken to the sauce. Stir in the heavy cream and cook for another 5 minutes, allowing the flavors to meld. Garnish with fresh coriander before serving.