Creamy Butter Chicken Recipe

מצרכים

• 700 grams boneless chicken thighs, cut into pieces
• 0.5 cups plain yogurt
• 1 lemon, juiced
• 2 tablespoons ginger-garlic paste
• 2 teaspoons red chili powder or paprika
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 4 tablespoons unsalted butter, divided
• 1 cinnamon stick
• 4 green cardamom pods
• 1 medium onion, finely chopped
• 2 tablespoons ginger-garlic paste
• 500 milliliters tomato puree
• 1 teaspoon Kashmiri red chili powder (for color, mild heat)
• 1 teaspoon sugar
• 0.5 cups heavy cream
• 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
• 1 teaspoon salt
• 2 tablespoons fresh coriander leaves, chopped, for garnish
• STEPS
• Marinate the chicken: In a bowl, mix plain yogurt, lemon juice, ginger-garlic paste, red chili powder, garam masala, and turmeric. Add the chicken pieces, coat well, cover, and refrigerate.
• Sear the chicken: Heat 2 tablespoons butter over high heat. Sear the marinated chicken for 4–5 minutes per side until lightly charred. Set aside.
• Bloom the spices: Melt the remaining butter in the same pan. Add the cinnamon stick and green cardamom pods, cooking for 30 seconds until fragrant.
• Cook the onions: Add the chopped onion and cook until soft and golden, about 5–6 minutes. Stir in the remaining ginger-garlic paste and cook for another minute.
• Build the sauce: Add the tomato puree, Kashmiri red chili powder, sugar, and salt. Simmer until the sauce thickens and deepens in c