Butter Chicken

INGREDIENTS

• 600g Chicken Thigh
• 240g Plain Yogurt
• 4 tbsp Lemon Juice
• 4 cloves Garlic
• 4 tsp Ginger
• 3 tsp Garam Masala
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 2 tsp Paprika
• 60g Butter
• 1 Onion
• 600g Tomato
• 4 tbsp Tomato Puree
• 120ml Heavy Cream
• 2 tsp Sugar
• 4 tsp Cooking Oil
• 3 tsp Salt
• 240ml Water

STEPS

1. 1

   In a bowl, combine 240g of plain yogurt with 4 tbsp of lemon juice, 4 cloves of garlic (minced), 4 tsp of ginger, 3 tsp of garam masala, 1 tsp of ground cumin, 1 tsp of ground coriander, 2 tsp of paprika and 3 tsp of salt. Add 600g of chicken thigh (cut into 4 cm pieces), coat thoroughly, cover and refrigerate for 20 minutes.

   ⏱ 20 min

2. 2

   Heat 4 tsp of cooking oil and 19.8g of butter in a large heavy saucepan over medium-high heat. Lift the chicken from the marinade, letting excess drip off, and fry in a single layer for 6 minutes, turning regularly, until browned outside. Transfer the chicken to a clean plate. Wash the raw-chicken utensils and bowl before using them again.

   ⏱ 6 min

3. 3

   Reduce the heat to medium. Add 1 onion (finely chopped) and cook for 6 minutes until soft and lightly golden. Add the marinating mixture and cook for 2 minutes, stirring constantly.

   ⏱ 6 min

4. 4

   Add 600g of tomato (chopped), 4 tbsp of tomato puree, 2 tsp of sugar and 240ml of water. Simmer uncovered for 8 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.

   ⏱ 8 min

5. 5

   Blend the sauce until smooth, then return it to the saucepan. Stir in the chicken and any juices from the clean plate. Cover and simmer gently for 14 minutes, stirring once or twice, until the chicken is fully cooked, tender, and its juices run clear with no pink remaining. The thickest piece must reach 75°C for 30 seconds.

   ⏱ 14 min

6. 6

   Stir in 120ml of heavy cream, 40.2g of butter and the remaining 3 tsp of salt only if needed. Simmer gently for 1 minute, then rest off the heat for 2 minutes before serving.

   ⏱ 1 min