Butter Chicken

Tender chicken pieces in a luscious, creamy tomato-butter gravy — the undisputed king of North Indian curries.

Cuisine: North Indian (Punjab) · Style: Curry · Protein: Chicken · Total time: 50 minutes · Difficulty: medium · Servings: 4 · Spice: 2/5

Ingredients

• 500g chicken, boneless cubes
• 1 cup tomato puree
• 2 tbsp butter
• 1/2 cup cream
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1 tsp kasuri methi
• 1 tsp sugar
• 2 green cardamom
• Salt to taste

Steps

1. Marinate chicken with yogurt and spices for 1 hour.
2. Grill or pan-fry chicken until charred. Set aside.
3. Melt butter, add cardamom, then tomato puree.
4. Cook tomatoes for 10 minutes until thick.
5. Add spices, sugar, and kasuri methi.
6. Add cream and mix well.
7. Add chicken pieces and simmer 10 minutes.
8. Finish with extra butter. Serve with naan or rice.

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