Classic Butter Chicken

Ingredients

• 800g boneless chicken thighs, cut into pieces
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp red chili powder
• 1 tsp turmeric
• 2 tsp garam masala
• 2 tbsp oil or ghee
• 2 tbsp butter
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 400g canned crushed tomatoes
• 1 cup heavy cream
• 1 tsp sugar
• 1 tsp dried fenugreek leaves (kasuri methi)
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Marinate chicken in yogurt, lemon juice, chili powder, turmeric, and 1 tsp garam masala for at least 1 hour (overnight is best).
2. Heat oil in a heavy pan. Cook marinated chicken pieces until lightly charred on the outside. Set aside.
3. In the same pan, melt butter. Sauté onions until golden brown, about 8 minutes.
4. Add garlic and ginger, cook for 1 minute until fragrant.
5. Add crushed tomatoes, remaining garam masala, and sugar. Simmer for 15 minutes until sauce thickens.
6. Blend the sauce until smooth using an immersion blender or regular blender.
7. Return sauce to pan, add cream and kasuri methi. Stir well.
8. Add the cooked chicken pieces. Simmer on low heat for 10 minutes.
9. Season with salt to taste. Garnish with fresh cilantro and a swirl of cream. Serve with naan or basmati rice.

Watch the Recipe