Butter chicken

Prepared 0 of 6 steps

1. 01

   Marinate the meat

   Cut the chicken into 4 cm pieces. Mix with the yoghurt, half the minced garlic and ginger, 4 g garam masala, 3 g paprika and 4 g salt. Cover and refrigerate for 2 hours.

2. 02

   Brown the chicken

   Fry the meat in small batches for 4–5 minutes until golden spots appear. The pieces may still be raw inside: transfer them to a separate bowl and finish cooking in the sauce.

3. 03

   Make the aromatic base

   Melt 35 g butter and cook the finely chopped onion for 8–10 minutes until soft. Add the remaining garlic and ginger, cumin, coriander, cayenne and remaining paprika. Cook for 1 minute.

4. 04

   Simmer the tomatoes

   Add the passata, water, sugar and remaining salt. Simmer uncovered for 15 minutes, stirring from the base. Take off the heat and carefully blend smooth with a stick blender, avoiding splashes of hot sauce.

5. 05

   Finish the chicken in the sauce

   Return the pot to low heat, add the chicken with its juices. Cook for 8–10 minutes until the thickest piece reaches 74 °C inside. Add the cream and warm through without bringing to a boil.

6. 06

   Add the finishing spices

   Stir in the remaining 25 g butter and 4 g garam masala. Rub the dried fenugreek leaves between your palms and add them. Heat for 1 minute and serve without extra cream swirls, herbs or side dishes.