Butter Chicken

Ingredients

• 700 g boneless chicken, cut into pieces
• 1/2 cup plain yoghurt
• 1 tablespoon lemon juice
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala
• 3 tablespoons butter (for gravy)
• 1 large onion, roughly chopped
• 1 tablespoon ginger-garlic paste
• 4 medium tomatoes, pureed
• 10-12 cashews, soaked in water
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1/2 cup fresh cream
• Salt and a pinch of sugar to taste

Instructions

1. 01

   Marinate the chicken: mix yoghurt, lemon juice, turmeric, red chilli powder, and garam masala. Coat the chicken well and marinate for at least 1 hour.

2. 02

   Pan-fry or grill the marinated chicken on high heat until lightly charred and cooked through, about 5-6 minutes per side. Set aside.

3. 03

   Melt butter in a pan. Saute onions until soft. Add ginger-garlic paste, cook 2 minutes. Add tomato puree and cook until butter separates — about 10 minutes.

4. 04

   Blend soaked cashews to a smooth paste. Add to the gravy with red chilli powder. Stir and simmer 5 more minutes. Strain the sauce for a smoother texture.

5. 05

   Add the cooked chicken into the gravy. Stir in fresh cream and crushed kasuri methi. Simmer on low heat for 10 minutes.

6. 06

   Add a pinch of sugar to balance the acidity. Garnish with cream and coriander. Serve with naan or rice.