Butter Chicken

Ingredients

• •Chicken
• •Yogurt
• •Tomato
• •Butter
• •Cream
• •Garam masala
• •Kasuri methi

Steps

1. 1Cut boneless chicken into bite-sized pieces and mix with yogurt, ginger-garlic paste, chili powder, and a pinch of salt, then let it marinate for at least 30 minutes.
2. 2Heat a grill pan or skillet until very hot and sear the marinated chicken in batches for three to four minutes per side until lightly charred on the edges and just cooked through, then set aside.
3. 3In a separate pan, melt butter and sauté chopped onion and ginger-garlic paste until softened and golden.
4. 4Add pureed tomatoes and cook over medium heat for 15 to 20 minutes, stirring occasionally, until the raw smell disappears and the mixture thickens and darkens.
5. 5Blend the tomato mixture until smooth, then return it to the pan and stir in garam masala, kasuri methi crushed between your palms, and a little sugar to balance the acidity.
6. 6Lower the heat and stir in cream, then add the seared chicken pieces and simmer gently for 8 to 10 minutes until the chicken is fully cooked and coated in a glossy orange-red gravy.
7. 7Finish with a final swirl of cream and a small knob of butter before serving hot with rice or naan.