Cook and Scale
Butter Chicken
4 servings · 55 min total
Tender marinated chicken in a rich, silky tomato-butter sauce finished with cream. The most beloved of Indian curries.
Ingredients
- 700 g chicken thigh, cut into chunks
- 200 g Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp garam masala
- 2 tsp ground turmeric
- 60 g butter
- 1 onion, finely chopped
- 5 garlic, crushed
- 25 g fresh ginger, grated
- 1–2 fresh chilli, chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp tomato paste
- 400 g canned tomatoes
- 2 dl heavy cream
- 1 tsp honey
- salt to taste
- 3 tbsp fresh cilantro, chopped
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Marinate the chicken — Mix the chicken with Greek yogurt, lemon juice, half the garam masala, and the turmeric. Marinate for at least 30 minutes.
- 2.
Sear the chicken — Sear the marinated chicken in a hot dry pan for 8 minutes until browned on all sides, then set aside.
- 3.
Cook onion and spices — Melt the butter in the same pan and cook the onion for 7 minutes. Add garlic, ginger, and chilli and fry 2 minutes, then stir in the cumin, coriander, remaining garam masala, and tomato paste.
- 4.
Simmer and blend the sauce — Add the canned tomatoes and simmer 10 minutes, then blend the sauce smooth. Return the chicken with the cream and honey and simmer 5 minutes. Season with salt and finish with cilantro.