Dinner
Butter Chicken
Non-vegMedium spice
Prep
60 min
Cook
35 min
Total
95 min
≈ 400 kcal24 g proteinper serving · estimate
Contains: Dairy
Food safety
• Wash hands, boards and knives after handling raw meat. Cook until no pink remains inside.
Storage
Refrigerate within 2 hours of cooking and consume within 1–2 days. Reheat until piping hot.
Equipment
Pot with lidPanMixer grinderMixing bowl
Ingredients
4 servings
Tap ingredients as you prepare them.0 of 12 ready
Step by Step Instructions
1
Marinate chicken with yogurt, 0.5 tsp turmeric, 1 tsp red chilli powder, ginger-garlic paste, and salt. Cover and keep in the fridge for 1 hour.
⏱ 60 min timer
2
Heat 2 tbsp oil in a heavy pan on high heat. Shake excess marinade off the chicken and sear in 2 batches, 1 tbsp oil per batch, without crowding the pan. Cook 6–8 min per batch, turning once, until lightly charred outside and no longer pink inside (juices run clear). Set aside on a plate.
⏱ 15 min timer
3
Blend 3 medium tomatoes in a mixer into a smooth puree. Melt 2 tbsp butter and simmer the tomato puree 8-10 minutes until thick.
⏱ 10 min timer
4
Stir in 1 tsp garam masala and remaining butter, then cream, mixing until smooth.
⏱ 3 min timer
5
Add cooked chicken back, simmer 5 minutes, adding water if too thick.
⏱ 5 min timer
6
Crush kasuri methi over the top and serve hot.