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Butter Chicken

Smoky tandoori-style chicken in a velvety tomato, butter and cream gravy — India's most loved curry.

Ingredients

• 600 g boneless chicken
• ½ cup thick curd
• 1 tbsp ginger-garlic paste
• 2 tsp Kashmiri chilli powder
• 1 tsp garam masala
• 5 tomatoes, chopped
• 12 cashews
• 3 tbsp butter
• ¼ cup fresh cream
• 1 tsp kasuri methi
• 1 tsp sugar or honey
• 1 tbsp oil
• salt to taste

Method

1. Marinate chicken with curd, ginger-garlic paste, 1 tsp chilli powder, garam masala and salt for 1 hour.
2. Sear the chicken in oil on high heat till charred in spots. Keep aside.
3. Boil tomatoes and cashews in ½ cup water for 10 minutes. Blend smooth and strain.
4. Melt butter, add the purée, remaining chilli powder and salt. Simmer 10 minutes till thick.
5. Add the chicken, sugar and crushed kasuri methi. Simmer 5 minutes.
6. Stir in cream and serve with naan or jeera rice.

Tip: Crush kasuri methi between your palms before adding — it releases the aroma.