Butter Chicken
Tender chicken in a rich, creamy tomato-butter sauce, perfect with rice or naan.
40 min · Easy · Serves 4 · ~610 kcal / serving · Indian-inspired
Ingredients
- 500 g chicken thighs
- 2 tbsp yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp chilli powder
- 2 tbsp butter
- 1 onion · chopped
- 2 tomatoes · chopped
- 0.75 cup cream
- 1 tsp garam masala
- 1 tsp kasuri methi
- salt · to taste
- coriander · to garnish
Cook tips
- Do not boil hard after adding cream.
- A little kasuri methi adds the classic finish.
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Method
- 1
Marinate the chicken
Marinate chicken with yogurt, ginger-garlic paste, chilli powder and salt.
15 min timer
- 2
Sear the chicken
Cook the chicken in a hot pan until lightly browned. Remove and set aside.
8 min timer
- 3
Make the sauce
Cook onion and tomatoes in butter until soft, then blend or mash into a smooth sauce.
10 min timer
- 4
Simmer together
Return the chicken to the pan, add cream, garam masala and kasuri methi, then simmer gently until the thickest chicken pieces reach 75°C internally.
10 min timer · Checkpoint 75°C — read with a thermometer
- 5
Finish and serve
Garnish with coriander and serve hot.
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