Butter Chicken

Name: Butter Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: India
Ingredients: 800g chicken thighs, boneless and skinless; 200g full-fat yoghurt; 2 tbsp tandoori masala; 2 tbsp ginger-garlic paste; 400g tinned chopped tomatoes; 1 large onion, finely sliced; 3 tbsp unsalted butter; 150ml double cream; 2 tsp each ground cumin and ground coriander; 1 tsp each garam masala and kashmiri chilli powder; 1 tbsp honey

India

Butter chicken was invented by accident at Moti Mahal restaurant in Delhi in the 1950s, when leftover tandoori chicken was reheated in a tomato-cream sauce.

The world's most beloved Indian curry — tandoor-roasted chicken in a velvety tomato sauce enriched with cream and butter. Mellow, aromatic and deeply satisfying.

Prep

20 mins

Cook

40 mins

Difficulty

Easy

Calories

485 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

800gchicken thighs, boneless and skinless

200gfull-fat yoghurt

2 tbsptandoori masala

2 tbspginger-garlic paste

400gtinned chopped tomatoes

1 largeonion, finely sliced

3 tbspunsalted butter

150mldouble cream

2 tsp eachground cumin and ground coriander

1 tsp eachgaram masala and kashmiri chilli powder

1 tbsphoney

Method

Mix yoghurt, tandoori masala, half the ginger-garlic paste and salt. Coat chicken and marinate 2 hours.

Grill marinated chicken over high heat until charred and cooked through. Set aside.

Melt butter. Cook onions until deep golden, 20 minutes. Add remaining ginger-garlic paste and cook 2 minutes.

Add spices, stir 30 seconds, then add tomatoes. Cook 15 minutes until thick.

Blend sauce until completely smooth. Return to pan, stir in cream, garam masala and honey. Simmer 5 minutes.

Add grilled chicken. Simmer 5 minutes. Serve with naan or basmati rice.

Chef's Tip

Blending the sauce until perfectly smooth is what gives butter chicken its signature velvety texture. Don't skip this step.

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Butter Chicken

Ingredients

Method

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