A restaurant-classic, this Butter Chicken recipe features juicy marinated chicken pieces cooked in a velvety tomato-cream gravy, colored naturally with the vibrant brick-red hue of Kashmiri Chilli.
Ingredients
- Chicken Marinade: 500g Chicken, 1 tbsp Ginger-garlic paste, 2 tbsp Lemon juice, 1 tbsp Kashmiri Chilli, 1/2 cup Yogurt.
- Velvety Curry: 2 tbsp Butter, 1 Onion finely chopped, 400g Tomato purée, 1/2 cup Heavy cream, 1 tsp Sugar, Salt to taste.
Instructions
- Marinate: Coat the chicken in ginger-garlic paste, yogurt, lemon juice, salt, and Kashmiri Chilli. Set aside for 2 hours.
- Sear: Pan-fry or bake the chicken until cooked through and slightly charred.
- Simmer: Melt butter in a pan, cook the onions, add tomato purée, salt, and a pinch of sugar. Simmer for 15 minutes.
- Finish: Stir in the cooked chicken pieces and heavy cream. Simmer for 5 more minutes and serve hot with fresh naan.