Butter Chicken

Method

1. 01

   In a bowl, mix 120 g yogurt, juice of 1 lemon, 3 marinade garlic cloves, 15 g marinade ginger, 1 teaspoon chili powder, 1 teaspoon paprika, 1/2 teaspoon turmeric, and 1 teaspoon of the salt. Add 700 g chicken and coat well. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

   ⏱ 30 min
2. 02

   Heat 2 tablespoons oil in a wide heavy pan over medium-high heat. Lift the chicken from the marinade, letting excess drip back into the bowl, and brown it in a single layer for 5-6 minutes, turning once. It does not need to be fully cooked yet. Transfer the chicken to a plate.

   ⏱ 6 min
3. 03

   Lower the heat to medium and melt 40 g of the butter in the same pan. Add 2 sauce garlic cloves and 10 g sauce ginger and cook for 30 seconds. Stir in 1 tablespoon tomato paste, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garam masala, 400 g crushed tomatoes, 1 teaspoon sugar, and a small pinch of the remaining salt. Simmer for 12-15 minutes, stirring often, until the sauce thickens and smells mellow.

   ⏱ 15 min
4. 04

   Blend the tomato sauce until smooth with a blender or hand blender, then return it to the pan. Add the browned chicken and any juices, cover partly, and simmer gently for 8-10 minutes, until the chicken is cooked through and tender.

   ⏱ 10 min
5. 05

   Reduce the heat to low. Stir in 120 ml cream, 1 tablespoon dried fenugreek leaves, the remaining 20 g butter, and the remaining 1/2 teaspoon garam masala. Simmer for 2-3 minutes, then taste and adjust salt, sugar, or chili so the sauce is balanced, buttery, and lightly sweet-tangy.

   ⏱ 3 min
6. 06

   Rest the curry off the heat for 5 minutes so the sauce settles. Garnish with cilantro and serve hot with naan or cooked basmati rice.

   ⏱ 5 min