BUTTER CHICKEN

A rich, velvety classic with a perfect balance of spice, creaminess, and depth. Ideal with butter naan.

INGREDIENTS

For the marinade:

• 700g chicken breast or thigh fillets, cubed
• juice of half a lemon
• 1 teaspoon garlic paste
• 1 tablespoon Kashmiri masala
• ½ teaspoon ground turmeric
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 1 teaspoon garam masala
• 2–3 tablespoons Greek yoghurt
• 1 teaspoon salt

For the sauce base:

• 1 tablespoon neutral oil
• 100g butter
• 1 teaspoon garlic paste
• 1 onion, finely diced
• 1 tablespoon tomato paste
• a handful of cashews
• 1 can whole peeled tomatoes or 2 Roma tomatoes, peeled and grated
• 1 teaspoon salt
• half a teaspoon sugar

For the tempering & finishing:

• 1 teaspoon neutral oil
• 1 cinnamon stick
• 1 star anise
• 1 stem curry leaves
• 1 cup whipping cream (reserve 2–3 tablespoons for garnish)
• 1 handful kasuri methi, crushed
• fresh coriander, chopped

METHOD

1. Mix chicken with lemon juice, garlic paste, spices, yoghurt, and salt. Cover and marinate for 20 minutes or overnight.
2. Heat oil and butter in a heavy pot. Sear the marinated chicken for 3–5 minutes until just sealed. Remove and set aside.
3. In the same pot, sauté garlic and onion until translucent. Stir in tomato paste and cashews; cook 2–3 minutes. Add tomatoes, salt, and sugar; simmer until softened. Blend until smooth.
4. Heat the oil, then fry cinnamon, star anise, and curry leaves until fragrant. Add the blended sauce and bring to a gentle simmer.