Butter Chicken

Ingredients

• 600g chicken thigh fillets, cubed
• 1 cup plain yoghurt
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp paprika
• 1/2 tsp turmeric
• For the sauce: 50g butter, 1 onion finely chopped, 2 tbsp tomato paste, 1 can chopped tomatoes, 1 tsp sugar, 100ml cream, 1 tsp dried fenugreek leaves
• Salt to taste
• Fresh coriander to serve

Instructions

1. Marinate the chicken with yoghurt, ginger-garlic paste and spices for at least 20 minutes.
2. Sear the chicken in a hot pan until lightly charred, then set aside.
3. In the same pan melt the butter, add the onion and cook until soft.
4. Stir in the tomato paste, then the tomatoes and sugar; simmer for 10 minutes.
5. Blend the sauce smooth and return to the pan with the chicken.
6. Stir in the cream and crushed fenugreek leaves; simmer for 5 minutes more.

Serving suggestions

• Serve with naan, basmati rice and a squeeze of lemon.

Storage & reheating

Keeps for 3 days; tastes even better the next day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions