Butter Chicken

A creamy and silky curry with tender chicken marinated in yogurt and spices, bathed in a rich tomato and butter sauce.

Ingredients

• 500 grams Chicken breast
• 200 ml Plain yogurt
• 2 tablespoon Fresh grated ginger
• 2 tablespoon Fresh minced garlic
• 2 tablespoon Lemon juice
• 1 teaspoon Garam masala
• 1 teaspoon Turmeric powder
• 1 teaspoon Chili powder (Kashmiri)
• Salt, al gusto
• 100 grams Unsalted butter
• 1 tablespoons Vegetable oil
• 1 medium Finely chopped onion
• 400 grams Crushed tomatoes
• 120 ml Heavy cream
• 1 teaspoon Dried fenugreek (Kasuri Methi)
• 1 teaspoon Sugar
• Fresh chopped cilantro, al gusto

Directions

1. Marinate the cubed chicken with yogurt, ginger and garlic paste, lemon juice, garam masala, turmeric, chili powder, and salt. Let rest for 30 minutes to 1 hour.
2. Heat oil and butter in a kadai or deep skillet. Sauté the chopped onion until translucent.
3. Incorporate the crushed tomatoes and cook over medium heat until the oil begins to separate from the mixture.
4. Blend the sauce base to achieve a silky texture.
5. Add the marinated chicken to the sauce and cook over medium-low heat until tender and fully cooked, approximately 15-20 minutes.
6. Incorporate the cream, fenugreek (Kasuri Methi), and sugar. Simmer until the sauce thickens slightly.
7. Finish with a piece of butter and fresh chopped cilantro.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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