Butter Chicken
Creamy tomato-based curry with tender tandoori-style chicken pieces simmered in a rich, buttery sauce. This recipe was created by AI, some information may not be accurate.
- Servings
- 4
- Difficulty
- Medium
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Ingredients
- 700 g boneless chicken thighs
- 200 g yogurt
- 2 tbsp ginger garlic paste
- 2 tsp garam masala
- 400 ml tomato puree
- 80 g butter
- 150 ml heavy cream
- 1 tbsp kasuri methi
- 2 tsp kashmiri red chili powder
- 1 tsp salt
Steps
- Marinate chicken in yogurt, half the ginger garlic paste, chili powder, and salt for at least 1 hour.
- Sear marinated chicken in a hot pan or under the grill until lightly charred on the edges.
- In a separate pan, melt butter and saute remaining ginger garlic paste for one minute.
- Add tomato puree and simmer for 10 minutes until oil separates and the sauce deepens in color.
- Add the grilled chicken pieces and cook for 5 minutes to absorb the sauce.
- Stir in cream, garam masala, and crushed kasuri methi, then simmer 3 more minutes.
- Adjust salt and finish with a knob of butter before serving with naan or basmati rice.