Butter Chicken Recipe
Tender chicken tikka pieces prepared in buttery and creamy tomato sauce
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Ingredients
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Chicken Marinade
Sauce
Method
Chicken Marinade Preparation
- 1
Marinate the Chicken
In a large bowl, combine the plain yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Mix well to create a marinade. Add the boneless chicken thighs and ensure they are well coated with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
Cooking the Chicken
- 2
Cook the Chicken
Preheat your grill or oven to medium-high heat. Remove the marinated chicken from the refrigerator and thread onto skewers if using a grill. Cook for about 15-20 minutes, turning occasionally, until the chicken is cooked through and has nice charred marks. Alternatively, you can pan-fry in a skillet over medium heat with a little oil until fully cooked. Once cooked, remove from heat and set aside.
Preparing the Sauce
- 3
Make the Sauce
In a large saucepan, melt the butter over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then add the chopped onions and sauté until they are translucent and golden brown, about 5-7 minutes. Pour in the tomato puree and cook for another 10 minutes, stirring occasionally.
- 4
Finish the Sauce
Reduce the heat to low and stir in the heavy cream, kasuri methi, and salt to taste. Allow the sauce to simmer for about 5 minutes, ensuring everything is well combined and heated through.
Combining Chicken and Sauce
- 5
Combine and Serve
Add the grilled chicken pieces to the sauce and gently stir to coat the chicken in the creamy sauce. Allow it to simmer for another 5 minutes for the flavors to meld together. Garnish with chopped cilantro before serving.
