Butter Chicken
Yoghurt-marinated chicken in a silky, mildly spiced tomato and cream sauce. Comfort food with a proper depth of flavour.
Ingredients
Quantities for 4. Tick things off as you go.
Method
Marinate
Mix the chicken with the yoghurt, half the garam masala, the turmeric, half the chilli powder and half the salt. Leave for at least 30 minutes, or up to 8 hours in the fridge.
Sear the chicken
Heat half the butter in a large pan over high heat. Cook the chicken in two batches for 4 minutes each, until browned in places. It will finish cooking in the sauce. Set aside.
Make the sauce base
Lower the heat to medium and melt the remaining butter. Cook the onion for 8 minutes until soft and golden. Add the garlic and ginger and cook for 2 minutes, then the remaining spices and the tomato purée for 1 minute.
Simmer
Add the tomatoes, sugar, remaining salt and 100 ml of water. Simmer for 15 minutes, then blend until smooth with a stick blender.
Combine
Return the sauce to the pan with the chicken and any juices. Simmer gently for 12 minutes until the chicken reaches 74°C (165°F) at its thickest and the sauce is thick.
Finish
Stir in the cream, then crush the fenugreek leaves between your palms over the top. Warm through for 2 minutes. Serve with rice.
Nutrition per serving
610 kcal · protein 44 g · carbs 15 g · fat 42 g · fibre 3 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team for the Cookt app, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
Sources
- Safe internal temperatures in the method: Safe minimum internal temperature chart, USDA Food Safety and Inspection Service
