Ingredients


  • 1/3 Cup plain yogurt
  • 2 cloves garlic, grated or finely chopped
  • 1 Tablespoon lemon juice
  • 1 Tablespoon garam masala
  • 1 Tablespoon grated or finely chopped peeled ginger
  • 2 Teaspoon salt
  • 1 Teaspoon Kashmiri chilli powder
  • 1 kg boneless, skinless chicken thighs, cut into bite size pieces
  • Butter Chicken Sauce
  • 5 Tablespoon unsalted butter
  • ½ Cup tomato paste
  • 1 green chilli, seeded and finely chopped
  • 1 Tablespoon grated or finely chopped peeled ginger
  • 1 Teaspoon garam masala
  • 1 Teaspoon ground cumin
  • 1 Teaspoon Kashmiri chilli powder
  • 1 Cup heavy cream
  • 1/2 Teaspoon kosher salt
  • 1/4 Cup finely chopped dhania
  • Cooked basmati rice or naan, for serving


Method 

Chicken

• In a large bowl, mix yogurt, garlic, lemon juice, garam  masala, ginger, salt and Kashmiri chilli powder

• Add chicken and mix thoroughly

• Cover and refrigerate for an hour

• Heat pan, add 1 tablespoon, Cook chicken till golden  brown

• Remove from pan and allow to cool

Butter Chicken Sauce and  Assembly

  • In a deep pan, on medium heat, melt butter
  • Add tomato paste and stir until darkened (about 4 – 5 min)
  • Add chilli and ginger and stir until fragrant
  • Add garam masala, cumin, chilli powder and cook for about 1 minute
  • Stir in cream, ½ teaspoon salt, chicken and 1 cup water
  • • Simmer over medium heat, stir occasionally until sauce has slightly thickened
  • Add salt for taste, top with dhania and enjoy