Butter chicken

Name: Butter chicken
Ingredients: 2 × yellow onions; 4 × garlic cloves; 15 g ginger; 800 g chicken thigh fillet; 50 g butter; 15 ml garam masala; 5 ml ground turmeric; 5 ml ground cumin; 5 ml ground coriander; 5 ml chili powder; 400 ml tomato purée; 5 ml salt; 200 ml heavy cream; 13 g sugar; 15 ml fresh coriander

A rich and aromatic North Indian curry featuring tender chicken pieces in a silky, spiced tomato and cream sauce. It has a mild, buttery flavor profile that is perfect for serving with naan bread or basmati rice.

Ingredients

2yellow onions

4garlic cloves

15 gginger

800 gchicken thigh fillet

100 gbutter

15 mlgaram masala

5 mlground turmeric

5 mlground cumin

5 mlground coriander

5 mlchili powder

400 mltomato purée

5 mlsalt

200 mlheavy cream

13 gsugar

15 mlfresh coriander

Steps

Mince aromatics

Peel and finely mince 2 yellow onions, 4 garlic cloves and 15 g ginger.

Prepare chicken

Cut 800 g chicken thigh fillet into bite-sized chunks.

Sauté aromatics

Melt 50 g butter in a large pan over medium heat and sauté the minced onions, garlic, and ginger until the onions are soft and translucent.

Bloom spices

Stir in 15 ml garam masala, 5 ml ground turmeric, 5 ml ground cumin, 5 ml ground coriander and 5 ml chili powder to the pan, and cook for 1 minute until fragrant.

Brown chicken

Add the chicken pieces to the pan and cook until they are browned on all sides.

Simmer sauce

Pour in 400 ml tomato purée and add 5 ml salt, then cover the pan and simmer on low heat for 15 minutes.

Incorporate cream

Stir in 200 ml heavy cream and 13 g sugar to create a smooth, orange sauce.

Final thickening

Add another 50 g butter to the sauce and stir until melted and the sauce has thickened slightly.