Recipe for Butter Chicken

📝 Ingredients

For the Chicken Marinade:

• 500g (1 lb) boneless chicken (thighs or breast), cut into bite-sized pieces
• ¾ cup plain yogurt
• 1 tbsp lemon juice
• 1½ tsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp red chili powder (adjust to taste)
• 1 tsp salt
• 1 tbsp ginger-garlic paste

For the Sauce:

• 2 tbsp butter (plus extra for garnish)
• 1 tbsp oil
• 1 large onion, finely chopped
• 2 tsp ginger-garlic paste
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp red chili powder (optional, for more heat)
• 1½ cups tomato purée or crushed tomatoes
• 1 tsp sugar (to balance acidity)
• ½ to 1 cup heavy cream (to taste)
• Salt to taste
• Fresh cilantro, chopped (for garnish)

🍳 Instructions

1. Marinate the Chicken (minimum 1 hour, ideally overnight)

• In a large bowl, mix all marinade ingredients.
• Add chicken and coat well.
• Cover and refrigerate.

2. Cook the Chicken

• Grill, broil, or pan-fry marinated chicken until slightly charred and cooked through.
• Set aside.

3. Make the Butter Chicken Sauce

• In a pan, heat butter and oil over medium heat.
• Add chopped onion and sauté until golden.
• Stir in ginger-garlic paste; cook for 1 minute.
• Add coriander, cumin, garam masala, and chili powder; sauté 30 seconds.
• Add tomato purée and cook for 10–15 minutes, stirring occasionally, until thickened and deep red.
• Add sugar and salt to taste.

4. Finish the Dish

• Stir in cream slowly, adjusting to your richness preference.
• Simmer for 5 minutes, then add cooked chicken.
• Simmer everything for 10 minutes to blend flavors.
• Add a small knob of butter on top before serving (optional but classic).

🍚 To Serve

• Garnish with chopped cilantro.
• Serve hot with naan, roti, or basmati rice.