Butter Chicken

🛒 Ingredients

• Chicken, boneless, skinless 175 g · 288 kcal
• Plain yogurt 25 g · 15 kcal
• Ginger-garlic paste 8 g · 5 kcal
• Mixed spices (turmeric, chili, garam masala, cumin, coriander) 5 g · 15 kcal
• Lemon juice 5 g · 1 kcal
• Vegetable oil 5 g · 40 kcal
• Unsalted butter 15 g · 108 kcal
• Onion 40 g · 16 kcal
• Canned crushed tomatoes 100 g · 20 kcal
• Cashews, raw 8 g · 44 kcal
• Heavy cream 25 g · 85 kcal
• Dried fenugreek leaves (Kasuri Methi) 1 g · 5 kcal

👨‍🍳 Instructions

1. Cut chicken into bite-sized pieces and marinate with plain yogurt, ginger-garlic paste, 1/2 of the mixed spices, lemon juice, and salt for at least 30 minutes, or preferably several hours in the refrigerator.
2. Heat vegetable oil in a pan and sear the marinated chicken until lightly browned on all sides; set aside.
3. In the same pan, melt unsalted butter, then add chopped onion and sauté until softened and translucent.
4. Add the remaining mixed spices to the sautéed onion and cook for 1-2 minutes until fragrant, stirring constantly.
5. Pour in the canned crushed tomatoes, add raw cashews (finely ground or pureed for smoother sauce), and a pinch of sugar; simmer for 10-15 minutes, allowing the sauce to thicken slightly.
6. Blend the sauce until smooth using an immersion blender or by transferring to a regular blender, then return it to the pan.
7. Add the seared chicken back to the smooth sauce, stir well, and simmer for another 10-15 minutes until the chicken is cooked through and tender.
8. Stir in the heavy cream and dried fenugreek leaves (crushed between your palms) just before serving; heat through but do not boil after adding cream.
9. Serve hot, garnished with fresh coriander, alongside naan bread or basmati rice.