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Butter Chicken

Butter Chicken

Prep time: 45 minServes: 4

Pairs with

The cream's richness and the tomato sauce's sweetness want an aromatic white with some body or an off-dry style — the acidity cuts the cream without killing the spice.

Ingredients

  • 600g chicken thighs, cut into pieces
  • Marinade: 200g yoghurt, 1 tbsp garam masala, 1 tsp chilli, 1 tsp turmeric, salt
  • Sauce: 2 tbsp butter, 2 tbsp oil, 1 yellow onion diced, 4 garlic cloves, 3cm ginger, 400g crushed tomatoes, 1 tbsp garam masala, 1 tsp cumin, 200ml cream, 1 tbsp honey, 2 tbsp kasuri methi (dried fenugreek)
  • Basmati rice, naan bread, coriander

Method

  1. 11. Marinate the chicken in yoghurt and spices for at least 30 minutes (overnight is better).
  2. 22. Fry the chicken in oil over high heat until coloured. Remove.
  3. 33. Melt butter, sauté onion until golden. Add garlic and ginger.
  4. 44. Stir in garam masala and cumin, fry 30 seconds.
  5. 55. Add crushed tomatoes, simmer 15 minutes.
  6. 66. Blend the sauce smooth (optional). Stir in cream, honey and kasuri methi.
  7. 77. Return the chicken, simmer 10 minutes. Serve with rice and naan.