BUTTER CHICKEN Recipe
A popular chicken dish from Delhi. Tender boneless pieces simmered in a creamy tomato sauce infused with butter and ginger.
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Ingredients
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Marinade
Sauce
Method
Marinade Preparation
Marinate the Chicken
In a large bowl, combine the boneless chicken thighs, yogurt, ginger paste, garlic paste, garam masala, turmeric powder, red chili powder, salt, and lemon juice. Mix well to coat the chicken evenly. Cover and refrigerate for at least 1 hour, preferably overnight.
Cooking the Chicken
Cook the Chicken
In a large skillet or pan, melt 25 grams of butter over medium heat. Add the marinated chicken pieces (discard excess marinade) and cook for about 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
Sauce Preparation
Make the Sauce
In the same skillet, add the remaining 25 grams of butter. Once melted, add the finely chopped onion and sauté until golden brown (about 5 minutes). Then, add the tomato puree and cook for 10 minutes until the sauce thickens.
Finish the Sauce
Stir in the heavy cream and kasuri methi, and season with salt to taste. Allow the sauce to simmer for an additional 5 minutes.
Combine and Serve
Combine Chicken and Sauce
Add the cooked chicken back into the sauce and stir well to coat the chicken in the creamy tomato sauce. Cook for another 5 minutes on low heat.
Garnish and Serve
Garnish with chopped cilantro and serve hot with naan or rice.
