Butter chicken is one of the most common dishes that you can find in Nepali and Indian culture. It tastes so yummy and it’s easy to make. The great thing is that this dish hardly takes more than an hour to make.

Ingredients

For the Chicken Marinate:

1 pound boneless chicken, cut into pieces

1/2 cup yogurt (curd)

1 teaspoon garam masala (spices)

1 teaspoon Kashmiri red chili powder

1/2 teaspoon turmeric powder

Salt (to taste)

For the Gravy Base:

1 large red onion, finely chopped

4-5 medium tomatoes, pureed

2-3 garlic cloves

2 tablespoons oil (or butter)

1 teaspoon garam masala

1 teaspoon Kashmiri red chili powder (for color and mild spice)

1/2 teaspoon turmeric powder

1 teaspoon cumin-coriander powder

Salt (to taste)

2 tablespoon cream (heavy cream or fresh cream)

1 teaspoon sugar

1 teaspoon crushed fenugreek leaves 

Directions

To marinate the chicken, mix yogurt, garam masala, Kashmiri chili powder, turmeric and salt in a bowl. Add the chicken pieces, coat them well and let them sit for at least 30 minutes (or overnight for more flavor). Heat 1 tablespoon of oil in a pan, then cook the marinated chicken until it’s lightly browned and safe to eat. Set it aside.

To make the gravy, heat 2 tablespoons of oil in the same pan. Add the chopped onion and cook until golden brown. Add chopped garlic and cook for one minute. Add the tomato puree, garam masala, Kashmiri chili powder, turmeric, cumin-coriander powder and salt. Cook this mixture on medium heat for 10-15 minutes until the oil separates. Now add the cooked chicken to the gravy. Stir well and let it simmer for 10 minutes. Mix in cream, sugar and crushed fenugreek leaves. Taste and adjust with salt and spices if needed.

Your butter chicken is now ready to eat! Serve it hot with naan, roti or basmati rice.

Edited by Morgan Albrecht and Jeremy Ford