Butter Chicken
A rich and creamy Indian curry with tender chicken in a spiced tomato-butter sauce.
Ingredients
- 750g / 1.5 lb chicken thighs, boneless skinless, cut into bite-size pieces
- 1 cup plain yogurt, full fat
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1/2 tsp chilli powder
- 1 tsp cumin
- 1 tbsp ginger, freshly grated
- 2 garlic cloves, minced
- 1 tsp salt
- 2 tbsp oil
- 1 tbsp butter
- 1 onion, finely diced
- 1 tbsp ginger, freshly grated
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp turmeric
- 1 1/2 tsp garam masala
- 1 tsp chilli powder
- 400g / 14 oz crushed tomatoes
- 1 cup heavy cream
- 1 tbsp sugar
- 1 1/4 tsp salt
- 30g / 2 tbsp butter, unsalted
Method
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Combine the chicken with all marinade ingredients and marinate for at least 3 hours, preferably overnight in the fridge.
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Heat oil in a large skillet over high heat. Add chicken and cook until just cooked through and lightly browned. Remove and set aside.
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In the same skillet, melt butter over medium heat. Add onion and cook for 3 minutes until softened.
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Add garlic and ginger, cook for 1 minute.
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Add cumin, turmeric, garam masala, and chilli powder. Cook for 1 minute.
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Add crushed tomatoes, sugar, and salt. Simmer for 10 minutes, stirring occasionally.
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Pour in the heavy cream and stir to combine. Simmer for 5 minutes.
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Use a hand blender or transfer to a blender and blend until smooth.
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Return the sauce to the pan, add the chicken, and simmer for 5 minutes until chicken is heated through.
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Finish by stirring in the butter until melted.
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Serve over basmati rice with naan bread and fresh coriander.