Butter Chicken
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Added 2024-03-13
Updated 2024-03-13
Ingredients
| 16 oz | Chicken thighs |
| 1 teaspoon | Salt |
| Red chili powder/cayenne powder | |
| 2 tablespoons | Butter |
| 14 oz | Tomato sauce |
| 1 medium | Onion |
| 2 tablespoons | Ginger garlic paste |
| 1 teaspoon | Coriander powder |
| 1 teaspoon | Cumin powder |
| 1 teaspoon | Paprika |
| 1 tablespoons | Spicy red chili powder or cayenne powder |
| 1 tablespoons | Garam masala |
| 1 tablespoon | Fenugreek flakes |
| 1.5 cups | Heavy whipping cream |
| 2 tablespoons | Butter |
| Cilantro | |
| Naan | |
| Rice |
Instructions
Cooking mode
- Cut chicken thighs into bite-size pieces and season with 1 teaspoon salt and red chili powder/cayenne powder.
- Sear chicken in 2 tablespoons of butter on high heat for 3 minutes to brown and set aside (do in batches to get best results and avoid overcrowding). Cook 2 minutes less than completely cooked as it will finish cooking in the sauce. You just want a good sear.
- In the same pan, add 2 tablespoons butter and sauté onions for 2 minutes. Add ginger garlic paste. Add all seasonings. Cook for 1 minute.
- Add tomato sauce and cook until water is absorbed about 5-7 minutes.
- Add heavy whipping cream and cook for 2 minutes until thick.
- Add in cooked chicken and mix well. Adjust seasoning. Chicken is best served spicy.
- Add fenugreek and 2 tablespoons butter. Stir.
- Garnish with cilantro.
- Serve with naan and rice.