Butter Chicken

Method

1. 1

   Understand the dish: Butter chicken is a mild, creamy tomato-based curry. It has two parts — first you marinate and cook the chicken, then you make the sauce separately and combine them.

2. 2

   Marinate the chicken: Take 500g boneless chicken and cut into medium pieces about 5cm each. In a bowl mix 3 tbsp yogurt, 1 tsp red chilli powder, 1 tsp cumin powder, 1 tsp coriander powder, half tsp turmeric, 1 tbsp ginger garlic paste (available ready-made at any grocery store) and salt. Coat the chicken pieces well. Cover and keep in the refrigerator for at least 1 hour or overnight for best results.

3. 3

   Cook the chicken: Heat 1 tbsp oil in a wide pan on high heat. Place the marinated chicken pieces in a single layer. Do not stir for 2 minutes so they get a nice golden colour. Then flip and cook the other side for 2 more minutes. The chicken does not need to be fully cooked at this stage. Remove and set aside.

4. 4

   Make the tomato base: In the same pan add 2 tbsp butter. Add 1 large onion finely chopped and cook on medium heat for 8-10 minutes stirring regularly until the onion turns golden brown. This step is important — undercooked onion will make the curry taste raw.

5. 5

   Add aromatics: Add 1 tbsp ginger garlic paste and cook for 2 minutes until the raw smell disappears. Then add 3 large tomatoes roughly chopped. Cook on medium heat for 10-12 minutes until the tomatoes completely break down and oil starts to separate from the sides of the mixture.

6. 6

   Add the spices: Now add 1 tsp red chilli powder, 1 tsp coriander powder, half tsp cumin powder, half tsp garam masala (a blend of warm spices available at any Indian grocery store) and salt. Stir and cook for 2 minutes.

7. 7

   Blend the sauce: Let the mixture cool slightly. Transfer to a blender and blend to a very smooth paste. Pour back into the pan through a strainer for an extra silky sauce. Add half a cup of water to adjust consistency.

8. 8

   Finish the curry: Add the cooked chicken pieces into the sauce. Simmer on low heat for 10 minutes so the chicken absorbs all the flavours. Add 3 tbsp fresh cream (or heavy cream) and 1 tbsp butter. Stir gently.

9. 9

   Final seasoning: Add half tsp of kasuri methi (dried fenugreek leaves — crush them between your palms before adding as this releases their aroma). This is the secret ingredient that gives butter chicken its distinctive restaurant flavour. Taste and adjust salt.

10. 10

    Serve: Garnish with a swirl of cream and fresh coriander leaves. Serve hot with naan bread, roti or steamed basmati rice.