Butter Chicken

• chicken thigh, cut into bite pieces600g
• yogurtfor marination½ cup
• tomato, puréedor one 400g tin5 piece
• butter3 tbsp
• heavy cream150ml
• garam masala1 tsp
• paprikafor colour1 tsp
• kasuri methi, crusheddried fenugreek leaves1 tsp
• ginger, grated15g
• garlic, crushed5 clove

Method

1. 1

   Marinate chicken in yogurt, ginger-garlic paste, garam masala, paprika, and salt for at least 30 minutes.

   Overnight gives the deepest colour and flavour.

2. 2

   Sear marinated chicken in a hot pan until lightly charred, then set aside.

   You want colour, not fully cooked — it finishes in the sauce.

3. 3

   In the same pan, melt butter and sauté chopped onion until soft and golden.

4. 4

   Add tomato purée and simmer until the oil starts to separate.

   This step is what takes the curry from raw to rounded.

5. 5

   Stir in cream and crushed kasuri methi; return chicken to the pan and simmer until cooked through.

   Crush kasuri methi between your palms to release its aroma.

6. 6

   Finish with a knob of butter and serve hot with naan or rice.

Per serving

485

kcal

32g

protein

14g

carbs

34g

fat