Butter Chicken

Ingredients

• 🍗Chicken500 g, boneless cubes
  
• 🧀Yogurt1/2 cup (marinade)
  
• 🫙Ginger Garlic Paste2 tbsp
  
• 🌶️Kashmiri Chili Powder1 tsp
  
• 🌶️Garam Masala1.5 tsp
  
• 🧀Butter3 tbsp
  
• 🍅Tomato Puree400 g
  
• 🧀Heavy Cream1/2 cup
  
• 🫙Honey1 tbsp
  
• 🌶️Kasuri Methi1 tsp, crushed
  
• 🧂Saltto taste
  

Instructions

1. 1

   Marinate chicken with yogurt, ginger garlic paste, 1/2 tsp Kashmiri chili, 1/2 tsp garam masala and salt. Rest for 30 minutes.

2. 2

   Sear the marinated chicken in 1 tbsp butter on high heat until charred at the edges but not fully cooked. Set aside.

3. 3

   Melt remaining butter in the same pan and add tomato puree. Cook 8-10 minutes until it darkens and the raw smell disappears.

4. 4

   Stir in remaining garam masala, chili powder and salt. Simmer 5 minutes.

5. 5

   Add the seared chicken and 1/4 cup water. Cover and cook 12-15 minutes until tender.

6. 6

   Lower the flame, stir in honey and cream. Simmer 3 minutes — do not boil hard after adding cream.

7. 7

   Crush kasuri methi between your palms over the pan, stir once, and rest 5 minutes before serving with naan or jeera rice.