Butter Chicken

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.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 540
• Protein: 37 g
• Carbs: 20 g
• Fat: 34 g

Ingredients

• 600 g White chicken ( cut into large cubes )
• 150 g yogurt Indian ( plain )
• 30 g ghee ( for cooking )
• 1 piece Yellow onion ( finely chopped )
• 400 g Round tomato ( blended into a smooth puree )
• 100 ml Cream ( liquid )
• 50 g Minimum butter sweet ( cold, diced )
• 3 piece Garlic ( pressed )
• 1 tbsp Ginger powder
• 2 tbsp garam masala
• 1 tsp kashmiri chili
• 1 tsp Turmeric powder
• 1 piece Lime juice
• 1 tbsp Dried fenugreek leaves (Kasuri Methi) ( crushed between hands )

Instructions

1. Marinate the meat

   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. Sear the chicken

   In a skillet, heat the ghee. Sear the chicken pieces over high heat until well browned on all sides. Remove and set aside.

3. Start the sauce base

   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. Bind and finish with butter

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat gently in a saucepan with a splash of water.