Ingredients:
1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons ginger-garlic paste
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon garam masala
1 teaspoon red chili powder (or to taste)
Salt, to taste
1 cup heavy cream
1/2 cup tomato puree
2 tablespoons butter
1 teaspoon sugar (optional)
1 teaspoon kasoori methi (dried fenugreek leaves), crushed (optional)
Fresh cilantro, for garnish
Instructions:
In a large bowl, mix together the yogurt, ginger-garlic paste, cumin, coriander, garam masala, red chili powder, and salt. Add the chicken pieces and toss to coat well. Cover and refrigerate for at least 30 minutes, or overnight for best results.
Heat a large skillet or pan over medium heat. Once hot, add the marinated chicken and cook until browned and cooked through, about 8-10 minutes. Remove the chicken from the pan and set it aside.
In the same pan, add the heavy cream, tomato puree, butter, sugar (if using), and kasoori methi (if using). Stir to combine and bring the mixture to a simmer.
Add the cooked chicken back into the pan and toss to coat in the sauce. Cook for an additional 2-3 minutes, or until the sauce has thickened and the chicken is heated through.
Serve the Butter Chicken over rice or with naan bread, garnished with fresh cilantro.
Note:
You can use the same marinade and cooking method to make the dish with paneer or vegetables.
Adjust the spiciness level as per your taste preference.
Instead of heavy cream, you can use fresh cream or milk.
You can use store-bought tomato puree or make your own by blending fresh tomatoes.
I hope you enjoy this recipe for Butter Chicken!
