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North indian
Butter Chicken
Creamy and rich North Indian curry with tender chicken pieces
30
Prep min
40
Cook min
4
Serves
Medium
Level
Photo: Unsplash
Cooking steps
1
Mix the yogurt, chilli powder, garam masala and a little salt in a bowl.
2
Marinate chicken: 30 min
Add the chicken, coat every piece well, cover and refrigerate to marinate.
Wash your hands, knife and board in hot soapy water after handling raw chicken. Up to 8 hours in the fridge gives more flavour.
3
Medium high heat
Heat the oil in a heavy pan or kadhai.
the oil shimmers
4
Brown chicken (per batch): 4 minMedium high heat
Pan-fry the chicken in two batches, each in a single layer, shaking off excess marinade; lift each batch onto a plate.
each batch is browned on all sides; it finishes cooking in the gravy
Restart the timer for the second batch. A crowded pan stews the chicken instead of browning it.
5
Medium heat
Melt the butter in the same pan.
6
Sauté ginger-garlic: 1 minMedium heat
Add the ginger and garlic and sauté.
the raw smell is gone
7
Cook tomatoes: 10 minMedium heat
Add the tomato puree, the chilli powder and a little salt, and cook, stirring often.
thick and the butter starts to separate at the edges
Pour the puree in slowly and stand back; it spits when it hits the hot butter. Half-cover the pan while it cooks.
8
Medium heat
Stir in the water and the garam masala.
9
Simmer chicken: 10 minLow heat
Add the chicken, cover and simmer gently.
you cut the thickest piece open and there is no pink inside and the juices run clear (74 °C if you have a thermometer)
10
Warm cream: 1 minLow heat
Stir in the cream and the kasuri methi.
just heated through; do not let it boil
11
Turn off the heat, swirl over the cream for garnish and scatter the coriander.
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