Made with AI
Butter Chicken
Ingredients
4 Servings
- Boneless chicken thighs600 grams
- Lemon juice1 tablespoon
- Yogurt1 cup
- Turmeric1 teaspoon
- Garam masala2 teaspoons
- Chili powder1 teaspoon
- Ground cumin1 teaspoon
- Ginger paste1 tablespoon
- Garlic paste1 tablespoon
- Butter4 tablespoons
- Tomato puree400 grams
- Cream1 cup
- Kasuri methi (dried fenugreek leaves)1 teaspoon
- Saltto taste
- Sugar1 teaspoon
- Fresh cilantro for garnishas needed
Instructions
- 1
Cut the chicken thighs into bite-sized pieces and marinate with lemon juice, yogurt, turmeric, 1 teaspoon of garam masala, chili powder, ground cumin, ginger paste, garlic paste, and salt. Let it marinate for at least 1 hour or overnight in the refrigerator.
- 2
Heat 2 tablespoons of butter in a large pan over medium heat. Add the marinated chicken and cook until it's fully done, about 5-7 minutes. Remove chicken and set aside.
- 3
In the same pan, add the remaining 2 tablespoons of butter and pour in the tomato puree. Cook for 2 minutes, then add the remaining 1 teaspoon of garam masala and kasuri methi. Cook for another 2-3 minutes.
- 4
Add the cooked chicken back into the pan with the tomato mixture. Add sugar and salt to taste. Let it simmer for 10 minutes.
- 5
Lower the heat and stir in the cream gently. Simmer for another 5 minutes until the sauce thickens.
- 6
Garnish with chopped fresh cilantro before serving. Serve hot with naan bread or rice.
