Butter Chicken

Butter Chicken nutrition facts

How it's made

1. In a bowl, marinate 200 g cubed chicken breast with 2 tbsp yogurt, 1 tsp ginger-garlic paste, 1 tsp paprika, 1 tsp garam masala, ½ tsp salt. Let sit 30 minutes (or overnight).
2. Heat a heavy skillet on medium-high. Sear the chicken in a single layer for 3 minutes per side until lightly charred. Remove and set aside.
3. Lower heat to medium. Melt 1 tbsp butter; sauté 40 g finely diced onion until translucent, ~4 minutes.
4. Add 100 g tomato puree, 1 tsp paprika, ½ tsp turmeric, ½ tsp Kashmiri chili. Simmer 10 minutes until oil starts to separate.
5. Blend the gravy smooth with an immersion blender. Return to pan, add 30 ml heavy cream and 1 more tbsp butter. Stir until glossy, ~2 minutes.
6. Return chicken to the gravy, simmer 5–8 minutes until cooked through (internal temp 74 °C / 165 °F).
7. Finish with a pinch of crushed kasuri methi (dried fenugreek). Serve hot with naan or basmati rice.