Butter Chicken

20 minutes

+ 30 minutes marinade

4-5 servings

This soft, rich butter chicken recipe is a delightful celebration of flavors that will transport your taste buds straight to India. Tender pieces of chicken are simmered to perfection in a rich, creamy sauce made with freshly blended tomatoes, aromatic spices, and a generous helping of butter. The combination of garam masala, cumin, and coriander creates an irresistible aroma that fills your kitchen, making it hard to resist diving in. This dish is perfect when paired with warm naan or fluffy basmati rice, allowing you to soak up every last bit of the luscious sauce. Whether it’s a cozy family dinner or a special occasion, this butter chicken is sure to impress with its velvety texture and harmonious blend of spices. Indulge in this comforting classic and enjoy a taste of culinary bliss with every bite.

Ingredients:

Chicken marinade:

• 450 grams chicken thighs

• 50 grams greek yochurt

• 2 tsp tumeric

• 1 tsp cumin

• 1 tsp garam massala

• 1 tsp chili powder

• 1cm ginger

• 2 cloves garlic

• salt to taste

Curry

• 4 tomatoes

• 2 onions

• 5 cloves garlic

• 2 bay leaves

• 3cm ginger

• 50 grams cashew nuts

• 1 tbsp tomato puree

• 1 tsp garam massala

• 40 grams butter

• Coriander to garnish

• 150 ml heavy cream

Directions:

Step 1: Cook your basmati rice as it says on the packaging, or make fresh naan using my naan recipe:

Step 2: Add the yoghurt for the chicken marinade to a bowl and mix in all your spices, when everything is well combined add your cubed chicken and fully coat it with your mixture. When done let it rest to marinade for at least 30 minutes.

Step 3: To start your curry, roughly chop your onions and tomatoes. Smash your garlic and slice your ginger. Add them to a hot pan with the garam masala, tomato puree, cashew nuts, and the bay leaves. Keep stirring until the onions and tomatoes turn soft.

Step 4: When the onions and tomatoes are soft turn off the heat and let it cool off a little bit before pureeinh, once cooled off, puree until you have a creamy mixture.

Step 5: In another pan add your marinated chicken, keep stirring so it cooks evenly. When your chicken is fully cooked add the pureed curry back into the pan and let it heat up all together. Lastly turn down the heat and add the heavy cream, let this simmer for 2 more minutes.

Step 6: Enjoy! Serve with your basmati rice and garnish with fresh coriander

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Have fun cooking!

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