Butter chicken recipe

Ingredients

Marinade

• 1 1/2 lb (700 g) boneless chicken thighs, cut into pieces
• 1/2 cup thick yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri red chilli powder
• 1/2 tsp garam masala
• 1 tsp salt
• 1 tbsp lemon juice

Sauce

• 3 tbsp butter
• 1 tbsp oil
• 1 tsp ginger-garlic paste
• 1 can (14 oz / 400 g) tomatoes or 4 ripe tomatoes, pureed
• 2 tsp Kashmiri red chilli powder
• 1 tsp garam masala
• 1/4 cup cashews, soaked and blended to a paste
• 1 tsp sugar or honey
• 1 tsp salt
• 1/2 cup cream
• 1 tbsp kasuri methi, crushed

Method

1. Mix the marinade ingredients with the chicken and refrigerate for at least 1 hour, or overnight.
2. Cook the chicken under a hot grill, in a 450°F (230°C) oven for 15 minutes, or in a hot pan until charred at the edges. It does not need to be fully cooked yet.
3. For the sauce, melt 2 tbsp butter with the oil, add the ginger-garlic paste and cook for 1 minute, then add the tomatoes and chilli powder. Simmer for 15 minutes until thick.
4. Stir in the cashew paste, sugar, salt and garam masala, and blend the sauce smooth if you like.
5. Add the chicken and simmer for 8 to 10 minutes until cooked through (165°F / 74°C).
6. Stir in the cream, the last tablespoon of butter and the kasuri methi. Serve with naan or rice.