Punjabi Butter Chicken Masala
Creamy tomato-based chicken curry with butter and fenugreek.
- prep 20 min
- cook 25 min
- total 45 min
- serves 4
- intermediate
- India
Ingredients
- 600 g chicken thigh
- 400 g tomato
- 200 ml cream
- 60 g butter
- 2 tsp garam masala
- 30 g ginger
Steps
- Marinate chicken in yogurt and spices; grill.
- Simmer tomato with ginger and spices; blend smooth.
- Add cream, butter, and chicken.
- Finish with fenugreek leaves.
≈ 580 kcal · 32 g protein · 18 g carbs · 42 g fat — per serving, estimate