India · India
Butter Chicken (Mild Tomato-Cream Curry)
Tandoori-style chicken simmered in a velvety tomato and butter sauce finished with cream and kasuri methi.
Butter chicken was created in Delhi as a way to use up tandoor-roasted chicken that had gone dry, folding it into a rich tomato gravy softened with butter and cream. It suits cooks who find plain tikka masala too fiery, and it is a standard choice for family dinners and restaurant celebrations alike. Kasuri methi, dried fenugreek leaf, is the garnish that separates a home version from a restaurant one.
Ingredients
- chicken thighs, boneless600 g
- plain yogurt100 g
- lemon juice30 ml
- ginger paste15 g
- garlic paste15 g
- garam masala10 g
- Kashmiri chili powder2 tsp
- turmeric1 tsp
- ripe tomatoes, pureed4 pieces
- butter60 g
- heavy cream150 ml
- kasuri methi (dried fenugreek leaves)2 tsp
- yellow onion, chopped1 pieces
- cooking oil30 ml
- fine salt2 tsp
- sugar to balance acidity1 tsp
Directions
- 1
Marinate chicken in yogurt, lemon, half the ginger-garlic, garam masala, chili, turmeric and salt for 20 minutes.
Chicken pieces are coated and smell aromatic. - 2
Sear chicken in a hot pan with oil until lightly browned; set aside.
Chicken has pale brown edges and feels firm. - 3
In the same pan, melt butter, soften onion and remaining ginger-garlic; add tomato puree and simmer 12 minutes.
Sauce is deep red, glossy and thick. - 4
Stir in cream, kasuri methi and a pinch of sugar; add chicken and simmer 8 minutes.
Sauce is silky orange-red and chicken is fully cooked. - 5
Spoon over basmati rice or with naan, garnished with a swirl of cream.
Dish looks glossy with a swirl of cream on top.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content