Butter Chicken
A rich and creamy chicken curry made with a tomato-based sauce, butter, and a blend of Indian spices. Popular in Pakistan and Indian cuisine.
Ingredients
- 600 gramsChicken (boneless, skinless, cut into pieces)
- 100 gramsButter
- 1 mediumOnion (finely chopped)
- 250 gramsTomato puree
- 1 tablespoonGarlic paste
- 1 tablespoonGinger paste
- 100 mlFresh cream
- 100 gramsYogurt
- 1 teaspoonRed chili powder
- 0 ½ teaspoonTurmeric powder
- 1 teaspoonCoriander powder
- 1 teaspoonGaram masala powder
- 1 teaspoonKasuri methi (dried fenugreek leaves)
- 1 teaspoonSalt
- 1 teaspoonSugar
For slight sweetness; alternatives: honey or stevia for sugar-free
- 2 tablespoonsCooking oil
- 100 mlWater
Instructions
Marinate the chicken pieces with yogurt, 1/2 teaspoon salt, half of the ginger paste, and half of the garlic paste. Let it rest for at least 30 minutes.
Heat 1 tablespoon butter and 2 tablespoons cooking oil in a pan over medium heat.
Add finely chopped onions and sauté until golden brown.
Add the remaining garlic paste and ginger paste, sauté for 1-2 minutes until fragrant.
Add tomato puree, red chili powder, turmeric powder, coriander powder, salt, and sugar. Cook the masala until oil starts to separate from the mixture.
Add the marinated chicken and cook it covered on medium heat until chicken is tender and fully cooked (about 20 minutes). Add water as needed.
Add the remaining butter, fresh cream, garam masala powder, and kasuri methi. Stir well and cook for another 5 minutes.
Adjust salt and seasoning, garnish with cream or coriander, and serve hot with naan or rice.
