Butter Chicken

https://www.youtube.com/watch?v=Hj_n77QoEKE

Category: Indian

Ingredients

Chicken

Boneless chicken (thigh & breast mix) – 1.1 lb, cut into 2-inch pieces

For Marination

Salt – 1 tsp

Lemon juice – 2 tsp

Thick whisked yogurt – 3 tbsp

Ginger-garlic paste – 3 tsp (1 tbsp)

Kashmiri chili powder – 4 tsp

Garam masala – ½ tsp

Oil – 2 tbsp

For the Gravy

Onions, grated – 2 medium (about 1 cup packed)

Tomato purée – 6 tbsp

Heavy cream – ½ cup

Butter – 8 tbsp (1 stick)

Oil – 1 tbsp

Garam masala – ¼ tsp

Kasuri methi (dried fenugreek leaves), roasted & crushed – 1 tsp

Water – ⅔ cup

Instructions

Preparation

Cut chicken into 2-inch pieces.
In a bowl, mix all marination ingredients and coat chicken evenly.
Cover and marinate for 30 minutes.
Peel and grate the onions.
Dry-roast kasuri methi over low heat until fragrant, then crush.

Method

Heat butter and oil in a wide pan over medium heat.
Add grated onions and sauté for 7–8 minutes, stirring, until lightly golden.
Place marinated chicken pieces in the pan in a single layer.
Cook for 3 minutes, flip, and cook another 3 minutes.
Stir and cook 2 more minutes until chicken is browned and nearly cooked.
Add tomato purée, lower heat, and cook 2–3 minutes until oil separates.
Stir in heavy cream and ⅔ cup water.
Add garam masala (and extra Kashmiri chili powder if desired).
Cover and simmer on low heat for 5 minutes.
Sprinkle crushed kasuri methi, stir gently, and simmer 2 minutes.

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