Butter Chicken
Ingredients
- 600 gWhite chicken (cut into large cubes)
- 150 gyogurt Indian (plain)
- 30 gghee (for cooking)
- 1 pcYellow onion (finely chopped)
- 400 gRound tomato (blended into a smooth puree)
- 100 mlCream (liquid)
- 50 gUnsalted butter (cold, diced)
- 3 pcGarlic (pressed)
- 1 tbspGinger powder
- 2 tbspgaram masala
- 1 tspkashmiri chili
- 1 tspTurmeric powder
- 1 pcLime juice
- 1 tbspDried fenugreek leaves (Kasuri Methi) (crushed between hands)
Method
Tender chicken pieces that pull apart with a fork, coated in a deep orange velvety sauce. The aroma of garam masala and melted butter fills the kitchen as the sauce begins to coat the spoon.
- 1
Mix the Indian yogurt with lemon juice, minced garlic, ginger, turmeric, and Kashmiri chili. Coat the chicken cubes. Let rest so the fibers soften.
- 2
In a skillet, heat the ghee. Sear the chicken pieces over high heat until well browned on all sides. Remove and set aside.
- 3
In the same skillet, sweat the sliced onion. Add the blended tomatoes and garam masala. Let reduce over low heat until the sauce thickens and becomes glossy.
- 4
Return the chicken to the sauce. Pour in the cream. Add the cold butter in pieces and the kasuri methi crushed between your hands. Mix gently to bind everything. The sauce should be creamy and perfectly coat the meat.
Frequently asked questions
How do you get this dish right?
- Do not skip the marinade rest time; it is what makes the chicken breast so tender.
- The butter must be added very cold at the end of cooking to emulsify the sauce without splitting it.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat gently in a saucepan with a splash of water.
