Butter Chicken Recipe
Clay oven cooked, buttery sweet tomato sauce
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Ingredients
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Marinade
Sauce
Method
Marinade Preparation
- 1
Marinate the Chicken
In a large bowl, combine the chicken thighs with yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Mix well until the chicken is fully coated. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
Cooking the Sauce
- 2
Cook the Onions
In a clay oven or heavy-bottomed pot, heat the butter over medium heat. Add the finely chopped onion and sauté until they turn golden brown, about 5-7 minutes.
- 3
Prepare the Sauce
Add cumin seeds to the onions and cook for another minute. Then, add the tomato puree and cook until the sauce thickens, about 10 minutes. Stir occasionally to prevent sticking.
- 4
Finish the Sauce
Reduce the heat to low, add the marinated chicken (with all the marinade) to the sauce, and stir. Cover and cook for 20-25 minutes, or until the chicken is cooked through and tender.
- 5
Add Cream and Season
Stir in the heavy cream and kasuri methi. Cook for an additional 5 minutes. Adjust seasoning with salt if necessary.
