Creamy Butter Chicken

local_grocery_store Ingredients

• 500 grams Chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1/2 cup Yogurt, whisked
• 1 tablespoon Lemon juice
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Garam masala
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Red chili powder
• to taste Salt
• 2 tablespoons Butter
• 1 Onion, finely chopped
• 1 cup Tomato puree
• 1/2 cup Heavy cream
• 1 tablespoon Kasuri methi (dried fenugreek leaves), crushed
• for garnish Fresh cilantro, chopped

restaurant_menu Method

1. 1.In a bowl, marinate the chicken with yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes.
2. 2.Heat butter in a pan over medium heat. Add the chopped onion and sauté until golden brown.
3. 3.Add the marinated chicken to the pan and cook until the chicken is browned and cooked through.
4. 4.Pour in the tomato puree and simmer for 5 minutes, until the sauce thickens.
5. 5.Stir in the heavy cream and crushed kasuri methi. Cook for another 2 minutes.
6. 6.Garnish with fresh cilantro and serve hot with rice or naan bread.

lightbulb_outline Tips

• chevron_rightFor a spicier version, add more red chili powder or a finely chopped green chili.
• chevron_rightIf you prefer a milder flavor, reduce the amount of garam masala and red chili powder.
• chevron_rightTo make it healthier, you can use Greek yogurt instead of regular yogurt and substitute heavy cream with coconut milk.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.