India / Main
Butter chicken
Yoghurt-marinated chicken, roasted, in a tomato and cream sauce finished with fenugreek.
Ingredients
- Boneless chicken thigh700 g
- Thick yoghurt150 g
- Ginger, grated20 g
- Garlic4 cloves
- Garam masala2 tsp
- Kashmiri chilli powder1 tsp
- Turmeric1/2 tsp
- Tinned tomatoes400 g
- Onion1
- Butter60 g
- Double cream120 ml
- Cashews, soaked in boiling water40 g
- Kasuri methi1 tbsp
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Mix the yoghurt with half the ginger, garlic and spices, season it and marinate the chicken for at least an hour, better overnight.
Roast the chicken at 220 °C for twenty minutes, or sear it in a screaming-hot pan until it takes dark scorch marks. It can stay slightly underdone inside — the sauce will finish it.
Melt the butter and fry the onion with the rest of the ginger and garlic until golden. Add the tomatoes and the spices and cook for fifteen minutes.
Blend the sauce with the soaked cashews until completely smooth and return it to the pan. It is the cashews, not flour, that give the sauce its body.
Return the chicken to the sauce, pour in the cream and warm it through for five minutes without letting it boil. Crush the kasuri methi between your palms, stir it in and take the pan off.
