Butter Chicken
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Chicken thighs marinated in ginger-garlic paste and garam masala are seared in butter until a brown crust forms, then finished in a long-reduced tomato sauce with butter and cream.
Read more
Also called murgh makhani, it leans mild and rich rather than hot: reducing the tomato puree takes off its sharp acidity, and cream softens the spices.
Ingredients
Instructions
- 1
Cut 600g chicken thigh into bite-size pieces and pat dry.
Coat evenly with 2 tablespoons ginger-garlic paste, 1 teaspoon Kashmiri chili powder, and 1 teaspoon garam masala, then marinate for at least 30 minutes.
- 2
Heat a wide pan over medium-high heat and melt 1 tablespoon butter.
Lay the chicken in one layer without crowding, then sear 3 to 4 minutes per side without moving it so a browned crust forms.
- 3
Move the seared chicken to a plate and leave the browned bits in the pan.
Add 1 tablespoon butter and the finely chopped onion to the same pan, then cook over medium heat for 5 minutes until softened.
- 4
Add 1 teaspoon cumin and 1 teaspoon coriander seed and cook for 1 minute until aromatic.
Pour in 400g tomato puree and simmer over low heat for 15 minutes.
- 5
Return the chicken and any resting juices to the sauce.
Cover and simmer over low heat for 15 minutes, stirring once halfway through, until the pieces are cooked through and evenly coated.
- 6
Reduce the heat to its lowest setting and stir in 200ml cream gradually.
Finish with the remaining 1 tablespoon butter and serve with rice or naan.
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