Main
Butter Chicken
Tandoor-charred chicken in a velvety tomato, butter and cream sauce balanced with fenugreek leaves.
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1h 4 servings Medium
Ingredients
- • 700g chicken thigh, cubed
- • 1 cup yogurt, 2 tbsp ginger-garlic paste
- • 2 tsp garam masala, 1 tsp paprika, 1 tsp turmeric
- • 6 ripe tomatoes, blended
- • 100g butter, 1/2 cup heavy cream
- • 1 tbsp dried kasuri methi (fenugreek)
Method
- 1
Marinate chicken in yogurt, ginger-garlic and half the spices for 1 hour.
- 2
Char chicken under a hot broiler 8 minutes until edges blacken slightly.
- 3
Melt butter in a pan, add remaining spices and tomato puree. Cook 20 minutes until oil splits.
- 4
Stir in cream, add chicken with juices, simmer 10 minutes.
- 5
Crush kasuri methi between palms, sprinkle in. Finish with extra butter and serve with naan.