Butter Chicken
Creamy tomato-spiced curry with tender tandoori chicken pieces.
- prep 15 min
- cook 30 min
- total 45 min
- serves 4
- intermediate
- India
Ingredients
- 600 g chicken thighs
- 150 g yogurt
- 400 ml tomato purée
- 150 ml heavy cream
- 50 g butter
- 2 tsp garam masala
- 2 tbsp ginger-garlic paste
- 1 tsp kashmiri chili
Steps
- Marinate chicken in yogurt and spices for 1 hour.
- Grill or pan-fry chicken until charred.
- Make sauce: cook ginger-garlic in butter, then add tomato purée.
- Simmer 15 minutes, then add cream and garam masala.
- Add chicken and simmer 10 more minutes.
- Serve with naan.
≈ 480 kcal · 35 g protein · 15 g carbs · 32 g fat — per serving, estimate