Butter chicken
🧾 Ingredients (serves 4)
For the marinade:
• 500g boneless chicken (thighs preferred)
• ½ cup yogurt
• 1 tbsp lemon juice
• 1 tsp ginger-garlic paste
• 1 tsp chili powder
• ½ tsp turmeric
• Salt to taste
For the gravy:
• 2 tbsp butter
• 1 tbsp oil
• 1 onion (finely chopped)
• 1½ tsp ginger-garlic paste
• 2 cups tomato purée
• 1 tsp chili powder
• 1 tsp garam masala
• 1 tsp coriander powder
• ½ cup fresh cream
• 1 tsp sugar
• Salt to taste
• Kasuri methi (dried fenugreek leaves), crushed
• Fresh coriander (for garnish)
Method
1. Marinate the chicken
◦ Mix all marinade ingredients.
◦ Coat chicken and refrigerate for 1–2 hours.
2. Cook the chicken
◦ Grill, pan-fry, or bake until lightly charred.
◦ Set aside.
3. Prepare the gravy
◦ Heat butter and oil in a pan.
◦ Sauté onions until golden.
◦ Add ginger-garlic paste and cook until raw smell fades.
◦ Stir in tomato purée, chili powder, coriander powder, and salt.
◦ Cook until oil separates.
4. Combine and simmer
◦ Add cooked chicken to the gravy.
◦ Stir in cream, sugar, and garam masala.
◦ Simmer for 10 minutes.
◦ Finish with kasuri methi and garnish with coriander.
💡 Tips
• Use chicken thighs for juicier texture.
• Char the chicken slightly for authentic smoky flavor.
• Adjust cream and butter for richness—don’t overdo.
• Kasuri methi adds depth—don’t skip it!
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