---
title: Butter Chicken
servings: 4
prep time: 30 minutes
cook time: 40 minutes
source: https://mycibora.com/recipes/butter-chicken
---

Gather @chicken thigh{700%g}, @plain yogurt{150%g}, @ground turmeric{1%tsp}, @kashmiri chili powder{2%tsp}, @tomato{600%g}, @heavy cream{150%ml}, @dried fenugreek leaf{1%tbsp} and @vegetable oil{2%tbsp}.

Stir the yogurt with half the @garlic{5%clove} and @ginger{30%g}, 1 teaspoon @garam masala{2%tsp}, the turmeric, half the chili powder and a big pinch of @salt{}. Coat the chicken and marinate at least 20 minutes. ~{20%minutes}

Sear the marinated chicken in the oil over high heat until charred in spots but not cooked through, about 4 minutes. Set aside. ~{4%minutes}

In the same pan melt half the @butter{60%g} and cook the remaining garlic and ginger for a minute, then add the tomatoes and remaining chili powder. Simmer until collapsed, about 12 minutes. ~{12%minutes}

Blend the sauce until completely smooth, then return it to the pan through a sieve for extra silkiness.

Return the chicken with the @sugar{1%tsp} and simmer gently until cooked through, about 10 minutes. ~{10%minutes}

Stir in the cream, remaining butter and remaining garam masala; crumble in the fenugreek leaves and season with salt.

Rest 5 minutes off the heat and serve with naan or basmati rice. ~{5%minutes}