Butter Chicken Recipe
Boneless tandoori chicken in buttery tomato sauce, with fenugreek and saffron
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Ingredients
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Chicken Marinade
Butter Chicken Sauce
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a bowl, combine the plain yogurt, lemon juice, ginger-garlic paste, garam masala, red chili powder, and salt to taste. Mix well to create a marinade.
- 2
Marinate the Chicken
Cut the boneless chicken thighs into bite-sized pieces and add them to the marinade. Ensure the chicken is well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Cooking the Chicken
- 3
Cook the Chicken
In a large skillet or pan, heat a bit of oil over medium-high heat. Add the marinated chicken pieces and cook until browned and cooked through, about 8-10 minutes. Remove from the pan and set aside.
Making the Sauce
- 4
- 5
Add Tomato Puree
Stir in the tomato puree and cook for another 5-6 minutes, allowing it to reduce slightly.
- 6
Incorporate Cream and Spices
Add the heavy cream, fenugreek leaves, saffron strands, sugar, and salt to taste. Stir well to combine and simmer for 5 minutes until the sauce thickens.
- 7
Combine Chicken and Sauce
Add the cooked chicken back into the sauce, stir to coat the chicken evenly, and cook for an additional 5 minutes until everything is heated through.
